PER SERVING (1/8th of recipe, 1 slice): 152 calories, 4g fat, 316mg sodium, 25g carbs, 0.5g fiber, 13g sugars, 3.5g protein -- PointsPlus® value 4*
Confession time: On several recent mornings, we've enjoyed this treat for breakfast. And we don't think there's anything wrong with that. Of course, it's great for dessert too...
2 tbsp. granulated white sugar
1 tbsp. brown sugar (not packed)
1/2 tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. plus 1 drop vanilla extract, divided
2 cups peeled and chopped Fuji apples (about 2 apples)
2 tbsp. sweetened dried cranberries, chopped
Half an 8-oz. tub fat-free cream cheese
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative!)
2 tbsp. powdered sugar
Preheat oven to 350 degrees.
To make your filling, combine white sugar, brown sugar, cornstarch, and cinnamon in a medium nonstick pot on the stove. Add 1/4 tsp. vanilla extract and 1/2 cup cold water; mix well. Add apples and cranberries to the pot and stir well. Bring to medium-high heat and, stirring frequently, cook until sauce has thickened and apples have partially softened, 10 - 12 minutes.
Remove pot from heat and let cool slightly. Add cream cheese to the filling mixture and mix thoroughly. Allow to cool completely.
Spray a large baking sheet with nonstick spray. Roll or stretch out the dough on the sheet into a large 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 the filling lengthwise across the middle third of the dough, leaving 1-inch borders on the left and right of the filling.
Starting from the top, make vertical cuts -- about 1 inch apart -- along the top section of the dough, stopping about 1/2 inch above the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
Bake in the oven until crisp and golden brown, 15 - 20 minutes. Allow to cool completely before icing.
Just before serving, in a small bowl, combine powdered sugar, 1 drop vanilla extract, and 1 tsp. cold water. Stir until smooth. Drizzle mixture over the Danish. Cut it into 8 slices and indulge! (P.S. Refrigerate leftovers.)
MAKES 8 SERVINGS
HG Alternative! If you can't find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then just pinch/seal up the perforations for a seamless sheet.