Crazy Delicious Cherry Cheese Danish

Crazy Delicious Cherry Cheese Danish

For Danish:
1 package Pillsbury Crescent Recipe Creations refrigerated dough
1/2 an 8 oz tub fat free cream cheese, room temperature
1 cup frozen dark sweet cherries, thawed
1/4 cup regular oats (not instant)
2 tbsp splenda
1 tbsp light vanilla soymilk or skim milk
1/4 tsp almond extract

For Icing:
1 tbsp jet-puffed marshmallow creme
1 tbsp cool whip free, thawed
1/2 tbsp splenda
1 tsp powdered sugar
1 tsp cornstarch
1 drop vanilla extract

Directions:
1. Preheat oven to 350 degrees.

2. To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave safe bowl. Add 1/2 tbsp cold water and the vanilla extract, and mix until ingredients have dissolved. Add marshmallow creme and microwave for 5 seconds, or until creme is soft enough to fold into mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate icing until you're ready to ice the Danish.

3. In a medium bowl, combine cream cheese, oats, splenda, milk, and almond extract and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.

4. Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon cherry filling lengthwise across the middle third of the dough, leaving 1 inch borders on the left and right of the filling.

5. Along the top third of the dough, cut slits down from the top of the dough toward the filling, stopping about 1/2 inch away from the filling - space slits about 1 inch apart from each other. repeat on the bottom part of the rectangle, cutting upward toward the filling. This will create 1 inch wide strips of dough on both the top and bottom of the filling.

6. Starting at one side, alternate folding the 1 inch strips from the top and the bottom over the filling, covering filling completely and creating a criss-crossed, "braided" appearance. After all the strips have been folded, fold the short sides of the dough in toward the filling, so filling cannot escape, and pat firmly to seal.

7. Bake in the oven for about 20 minutes, until pastry is crispy and golden brown. Allow to cool for at least 15 minutes.

8. Just before serving, drizzle entire Danish with icing. Cut into 9 slices and indulge! (Refrigerate leftovers)

makes 9 servings; 1/9 of danish

cal 118; fat 4.25; sodium 275mg; carbs 17g; Fiber 0.5 - Points 3

This is Hungry Girl creation.

I was so disappointed in this. First I couldn't find the recipe creations stuff, so I attempted to make the recipe with regular crescent rolls. Words of advice - don't go down that road. I managed to get it put together and baked. It made a huge mess, which I'm blaming on the crescent rolls. But the filling was very, very sweet - like you had put too much splenda. We didn't like the icing either. So this recipe was a bust. Best thing to do to "fix it", is find a completely different recipe and try again.