Strawberry Cheese Danish is a favorite in this house. Well, I really love all Danishes. When I had a chance to review this awesome cookbook I got excited. Most of you know I am knee deep in Recipe-in-a-mug recipes, so muffin pans seemed to be the next logical step.
First love with this cookbook? Muffin tin recipes of course! How could you not love making some of your recipes in muffin tins? You already have your portion control ( one muffin=1 portion) so it is great for dieters. Easy clean up because you only have one pan to clean, big plus for me because I hate washing dishes. Plus, it is fun for kids because they can do it too!
There are 200+ recipes in this book. Some I would love to try are: Ham and egg cups, creamy shrimp in puff pastries, turkey empanadas, philly cheesesteak muffins, and butter pecan cupcakes with frosting. Each recipe has a little symbol next to it letting you know which size muffin tin to use. There are recipes for mini, regular, and jumbo. Also, each recipe has the calorie count plus the amount of fat, sugars, protein, sodium, carbs, and fiber. You know exactly what you are getting with each serving.
I decided to make the Strawberry Cheese Danish and I am so glad I did. They were delicious and so easy to make. All I needed was crescent rolls, the cheese filling ( so easy to whip up) and strawberry jam.
Ingredients
- 1 tube of refrigerated crescent rolls
- 8 oz. of light cream cheese
- 1/4 C. powdered sugar
- 1/2 teaspoon of vanilla
- 1 egg yolk
- 4-6 tbsp. strawberry jam
Instructions
- Preheat oven to 400 degrees
- Place crescent roll in each cup with think pointy side of the triangle coming out of the cup and the opposite side in the bottom of the cup. Then wrap and tuck the long pointy end around the sides of the cup, pressing and the bottom edge so the entire cup is lined.
- Mix cream cheese, sugar, vanilla, and egg yolk until completely combined
- Divide cream cheese mixture into each cup, using your thumb or spoon create a big indent in the middle of each one.
- Place about 1/2 or 3/4 tbsp. of strawberry jam in each indent.
- Bake for 10 to 12 minutes until the filling is set and roll is golden brown.
Notes
Use a regular muffin tin for this recipe. 4.6 grams protien 338 mg. sodium 25.6 grams of carbs 14.3 grams of sugars 0.1 gram fiber
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Till We Dish Again,
Bobbie
These Look very good and I would like to make them myself. Thank You. Jerri Davis.
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