Mock Blueberry Cream Cheese Danish Ww 2 Pts Food

MOCK BLUEBERRY CREAM CHEESE DANISH WW 2 PTS

Mock Blueberry Cream Cheese Danish Ww 2 Pts image

I have always loved doughnuts and danishes for breakfast. Once I started eating healthier, I really missed them. This is what I came up with as a substitute, and I now love them more than the full fat version! You can also use sliced strawberries or peaches in place of the blueberries, or a little sugar free jam.

Provided by Marg CaymanDesigns

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 light multi-grain English muffin
2 tablespoons weight watchers low-fat whipped cream cheese
1/4 cup fresh blueberries

Steps:

Split and toast the english muffin.
Top each half with 1 Tbls. of the cream cheese and half of the blueberries.

BLUEBERRY CREAM CHEESE DANISH

Blueberry Cream Cheese Danish image

I love cream cheese and blueberries so I tweaked one of my grandmother's recipes to come up with this danish. It's a quick and easy crowd-pleaser, especially for breakfast or brunch. -Nicole Wheeler, Millen, Georgia

Provided by Taste of Home

Time 50m

Yield 16 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, separated
2 tubes (8 ounces each) refrigerated crescent rolls
4 cups fresh blueberries
2 tablespoons coarse sugar

Steps:

In a small bowl, beat the cream cheese, sugar and egg yolk until smooth., Unroll one tube of crescent dough; seal seams and perforations. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Spread cream cheese mixture into crust. Sprinkle with blueberries., Unroll remaining crescent dough; place over filling, sealing seams. Whisk egg white and brush over top. Sprinkle with coarse sugar., Bake at 350° for 30-35 minutes or until golden brown. Cool completely. Cover and refrigerate for at least 3 hours before serving.

Nutrition Facts :

EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE

Easy Blackberry and Cream Cheese Danish Recipe image

A flaky, buttery croissant - braided and stuffed with cream cheese and blackberries.

Provided by Camille Beckstrand

Categories Breakfast

Time 35m

Number Of Ingredients 10

Ingredients

8 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla
3 Tablespoon flour
8 ounce tube Pillsbury Crescent rolls (or crescent roll sheet)
21 ounces blackberry pie filling
1 cup fresh blackberries
1/2 cup powdered sugar
2 Tablespoons heavy cream
1/8 teaspoon vanilla

Steps:

Preheat oven to 375 degrees.
In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
Cut 1/2 inch diagonal strips up each side of the dough.
Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
Once danish has cooled, remove to serving platter.

Nutrition Facts : Calories 199 kcal, Carbohydrate 23 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 93 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

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