Blueberry Cream Cheese Danish



  • 1/4 cup canola oil
  • 1/3 cup 1% milk
  • 3/4 cup 1% cottage cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour


  • 1 tablespoon water
  • 1/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 large egg, separated
  • 1 cup fresh or frozen blueberries
  • 4 ounces reduced-fat cream cheese


  • 2 teaspoons lemon juice
  • 1/2 cup confectioners’ sugar


  • In a blender, cover and process cottage cheese until smooth. Add the sugar, milk, oil, and vanilla; process until smooth. Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a large bowl; cover and refrigerate for 30 minutes.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the egg yolk, lemon zest, and vanilla. Turn dough onto a 17×13-in. a piece of parchment paper. Roll into a 16×12-in. rectangle. Transfer with paper to a baking sheet.
  • Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down the center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into the center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.
  • Bake at 400° for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers.
Editor’s Note

If you are using the frozen blueberries then please use them without thawing. This prevents discoloring the batter.

Nutrition Facts

Points: 6
1 slice: 260 calories, 8g fat (1g saturated fat), 30mg cholesterol, 339mg sodium, 41g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.
Navigate To The Next Page
To Top