Blueberry Danish (Makes 12 slices)
Here is one great healthy style Blueberry Danish. Don’t let the length of the recipe scare you. It’s really very easy. Note that both the pastry and filling can be made-ahead and stored in the refrigerator.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup low-fat cottage cheese
1/3 cup sugar
1/3 cup fat free milk
1/4 cup canola oil
1 teaspoon vanilla
4 ounces reduced=fat cream cheese
1/4 cup sugar
1 large egg, separated
2 teaspoons fresh grated lemon rind
1 teaspoon vanilla
1 cup blueberries
1 tablespoon water
1/2 cup confectioners’ sugar
2-3 teaspoon fresh lemon juice
1. For pastry: In a medium bowl whisk flour, baking powder and salt together.
2. In a food processor puree cottage cheese. Add sugar, milk, oil and vanilla and process until smooth. Add flour mixture and pulse 4 or 5 times, just until dough begins to stick together.
3. Turn out onto a lightly floured surface and gently knead several times; do not overwork. Press dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate until chilled. (Dough will keep in the refrigerator for up to 2 days.)
4. To make filling: Using a food processor or an electric mixer, blend cream cheese with sugar until creamy. Blend in egg yolk, lemon rind and vanilla. (the filling will keep covered, in the refrigerator overnight)
5. On a lightly floured surface, roll dough into a rectangle, about 12 by 16 inches, roll dough back over rolling pin and transfer it to parchment lined or well greased foil lined baking sheet.
6. Spread cream cheese mixture down center of dough, leaving a margin of 3 and 1/4 inches on each side and 1 inch at either end. Sprinkle blueberries evenly over cream cheese mixture.
7. Using a kitchen shears or sharp knife, make 3-inch long cuts at 1-inch intervals along each side of the dough at 45 degree angles to the filling. Trim off the top corners and fold top end of dough over filling. Crisscross strips over filling to create a braided effect. Tucking in dough at bottom end.
8. In small bowl, blend egg white and water with a fork. Brush lightly over pastry. Bake Danish in preheated 400 degree oven for 20-25 minutes or until golden and firm. Cool on rack.
9. In a small bowl, combine confectioners’ sugar and 2 teaspoons lemon juice. Stir until smooth. Add more lemon juice if the glaze is too thick. With a spoon drizzle glaze over Danish. Slice and serve warm or at room temperature.