Mock Blueberry Cream Cheese Danish Ww 2 Pts Recipes
BLUEBERRY-LEMON CREAM CHEESE MOOKIES
Cooking in front of millions of viewers would be nerve-racking for most chefs, but not for Kalamazoo, MI, culinary instructor Cory Barrett. Cory appeared on Iron Chef America nearly 20 times as sous chef to Michael Symon before clinching the Spring Baking Championship title last May. The only tricky part was getting used to the new set: "The first episode I was a mess - I didn't have a feel for where anything was," he says. But Cory won the second episode, and his success continued through the rest of the season, including a team challenge with chef Kevin Dillmon. The two came up with a "mookie" - a lemon and blueberry muffin-cookie combo that won over all the judges. Here's a recipe inspired by their treat.
Provided by Food Network
Categories dessert
Time 2h
Yield 10 mookies
Number Of Ingredients 15
Steps:
- Make the muffins: Preheat the oven to 350˚. Brush 20 muffin cups with vegetable oil (use two 12-cup muffin pans). Whisk the flour, granulated sugar, salt and baking powder in a large bowl. In a separate bowl, whisk the egg until smooth. Whisk in the buttermilk, vegetable oil, vanilla and lemon zest. Stir the buttermilk mixture into the flour mixture until combined but still slightly lumpy (do not overmix).
- Divide the batter among the prepared muffin cups, filling them one-quarter of the way. Bake until beginning to brown, about 12 minutes. Let cool 10 minutes in the pans, then transfer the muffins to racks to cool completely.
- Make the filling: Combine the cream cheese, mascarpone, confectioners' sugar and lemon zest in a large bowl. Beat with a mixer on low speed, gradually increasing the speed to medium high, until fluffy, about 2 minutes. Refrigerate until ready to use. Meanwhile, pulse the cookies into coarse crumbs in a food processor.
- Assemble the mookies: Remove the domed tops of the muffins using a serrated knife. Transfer the filling to a pastry bag and pipe a ring on half of the muffins. Spoon about 1 teaspoon blueberry jam into the center of each ring. Top each muffin with another muffin, cut-side down, to make a sandwich. Roll the edges in the cookie crumbs, pressing to adhere.
MOCK BLUEBERRY CREAM CHEESE DANISH WW 2 PTS
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
Steps:
- Split and toast the english muffin.
- Top each half with 1 Tbls. of the cream cheese and half of the blueberries.
HEALTHY CREAM CHEESE DANISH (BISQUICK TYPE)
For those that want dessert/breakfast pastry with out the clogged arteries. Measurements are guesstimates. I tweaked the baking mix (recipe #163739) to my liking. And just fabricated from there. I'm posting for storage and to see nutritional value. I'd love to see someone stay healthy but improve on this.
Provided by Halliy
Categories Quick Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 425°F.
- Lightly grease baking sheet.
- Mix dry ingredients.
- Cut in the margarine until pieces not larger than peas. (I used 2 knifes and slice back and forth.).
- Add 1/4 cups water slowly, gently fluff stir with a fork. And then add water 1 teaspoon at a time until no more dry ingredients remain.
- In heaping tablespoon fulls (1/3 cup?) shape into 6 roughly 3 inch wide 1/2 inch thick biscuits onto baking sheet with slight indentation in middle.
- Bake for 5 minutes.
- Meanwhile mix the filling.
- Divide the filling among pastries.
- Bake another 5 minutes.
- Enjoy :).
Nutrition Facts : Calories 74.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 427.8, Carbohydrate 15, Fiber 2.5, Sugar 0.2, Protein 3.5
INDIVIDUAL CREAM CHEESE DANISH
Small danishes that make a great addition to a brunch buffet. You can also make fruit and cream cheese danishes by adding a spoonful of your favorite pie filling prior to baking. There are never any leftovers when I make these.
Provided by Ms B.
Categories Breads
Time 40m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
- Place slices of dough on cookie sheet and make slight indention in the middle.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
- Add a tablespoon of filling to each roll.
- Bake in preheated oven for 15 to 20 minutes.
- In a small bowl, stir together confectioners' sugar, milk and butter.
- After Danish has cooled, drizzle with icing.
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