Cherry Danish Dessert Recipe

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Cherry Danish Dessert
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Ingredients
7
Count
Nutrition
49
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Unroll 1 of the cans of crescent dough into 2 long rectangles.
  3. Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
  4. Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
  5. Spread onto crust and then cover the cream cheese mixture with pie filling.
  6. Unroll remaining can of crescent dough; separate into 2 long rectangles.
  7. Press out to form a 13x9-inch rectangle, pressing seams together to seal.
  8. Place over pie filling to form top crust.
  9. Bake 25 minutes or until golden brown; cool slightly.
  10. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
  11. Drizzle over warm dessert.
  12. Cut into 24 rectangles to serve.
  13. Store leftover dessert in refridgerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 49.12 Kcal (206 kJ)
Calories from fat 10.72 Kcal
% Daily Value*
Total Fat 1.19g 2%
Cholesterol 1.72mg 1%
Sodium 36.37mg 2%
Potassium 6.41mg 0%
Total Carbs 9.16g 3%
Sugars 7.75g 31%
Dietary Fiber 0.04g 0%
Protein 0.49g 1%
Iron 0.1mg 1%
Calcium 4.5mg 0%
Amount Per 100 g
Calories 291.14 Kcal (1219 kJ)
Calories from fat 63.55 Kcal
% Daily Value*
Total Fat 7.06g 2%
Cholesterol 10.17mg 1%
Sodium 215.55mg 2%
Potassium 37.97mg 0%
Total Carbs 54.31g 3%
Sugars 45.91g 31%
Dietary Fiber 0.21g 0%
Protein 2.93g 1%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 1%
Iron 0.6mg 1%
Calcium 26.5mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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