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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Ingredients:
3/4 cup cottage cheese, 1 |
1/3 cup sugar |
1/3 cup 1% low-fat milk |
1/4 cup canola oil |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
4 ounces reduced-fat cream cheese |
1/4 cup sugar |
1 egg, seperated |
1 teaspoon lemon peel, grated |
1 teaspoon vanilla extract |
1 cup fresh blueberries (or frozen) |
1 tablespoon water |
1/2 cup confectoner's sugar |
2 teaspoons lemon juice |
Directions:
1. In a blender or food processor, cover and process cottage cheese until somooth. Add sugar, milk, oil, and vanilla; process until smooth.
2. Combine the flour, baking pwd, and salt; add to cheese mixture. Process just until dough forms a ball (will be sticky). Turn onto floured surface, knead 4-5 times. Place in a bowl; cover and refriderate 30mins.
3. In a mixing bowl beat cream cheese, and sugar until smooth. Add egg yolk, lemon peel, and vanilla; mix well.
4. Turn dough onto a 17x13 in peice of parchment paper. roll into a 16x12 in rectangle. Transfer with paper to baking sheet. Spread cream cheese mixture lengthwise in a 3 1/2 in wide strip down center of dough; sprinkle with blueberries. On each long side cut 1 in wide strips about 3 3/4 in toward center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.
5. Bake 400 for 20-22 mins or until golden brown. Remove to a wire rack.
6. Combine glaze ingredients; drizzle over warm pastry. Refridegerate leftovers.
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