I believe in special breakfasts. And I believe in easy breakfasts…because for real…who wants to wake up on Sunday morning just to drag out powdery sacks of sugar and flour before the coffee has even started perking. This semi-homemade treat whips together pretty easily and you can make it the night before. If you dole this delightful danish out into 8 slices and enjoy just one–maybe two–for yourself, it’s a pretty guiltless treat. Now if you consume the entire thing in one weekend…it’s another story. 🙂 recipe adapted from Hungry Girl 300 Under 300 Cookbook
1 package Pilsbury Crescent Creations
4 ounces low-fat cream cheese
2 tablespoons flour
2 tablespoons sugar
1 tablespoon milk (I used skim)
1/2 teaspoon vanilla
1 cup frozen mixed berries
1 1/2 teaspoons sugar
1 teaspoon powdered sugar
1 teaspoon cornstarch
1/4 teaspoon vanilla
1 tablespoon marshmallow cream
1 tablespoon fat free Cool Whip
Preheat oven to 350. Unroll dough onto a parchment paper-lined cookie sheet. Soften cream cheese in microwave for 10 to 20 seconds. Add flour, sugar, milk and vanilla. Stir until smooth. Thaw berries slightly in microwave for 20-30 seconds. Fold berries into cream cheese mixture. Spread filling down the center third of the dough. Make cuts about 1 inch apart on the outside thirds of the dough. Cross strips over filling to resemble a braid. Fold over ends and pinch to seal. Bake for 20-25 minutes, or until dough is baked and golden brown. Let cool 10-15 minutes.
For the icing: In a small bowl combine sugars and cornstarch. Add vanilla and 1 1/2 teaspoons cold water. Mix until sugar is dissolved. Add marshmallow cream. Microwave for 5 to 10 seconds–until cream can easily be mixed in. Add Cool Whip. Drizzle icing on semi-cooled danish.