Chocolate Chip Danish

By shuber

These chocolate chip danishes are only 141 calories per serving, enjoy!

Ingredients

• ICING:
• 1 1/2 teaspoons Splenda no calorie sweetener (granulated)
• 1 teaspoon powdered sugar
• 1 teaspoon cornstarch
• 1 drop vanilla extract
• 1 tablespoon Jet-Puffed Marshmallow Creme
• 1 tablespoon Cool Whip Free, thawed
• DANISH:
• Half an 8-ounce tub fat-free cream cheese, room temperature
• 2 tablespoons Splenda no calorie sweetener, granulated
• 1 tablespoon light vanilla soy-milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup old-fashioned oats
• 2 tablespoons mini semi-sweet chocolate chips
• 1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Details

Servings 8
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350°F.

To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave-safe bowl. Add vanilla extract and 1 1/2 teaspoon cold water, and mix until ingredients have dissolved. Add Marshmallow Creme and microwave for 5 seconds, or until creme is soft enough to combine with mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate until you're ready to ice the Danish.

In a medium bowl, combine cream cheese, Splenda, soymilk, vanilla extract, and cinnamon, and stir until thoroughly mixed. Fold in oats and chocolate chips, and set aside. This is your filling.

Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange b aking sheet so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon filling lengthwise across the middle third of the dough, leaving 1-inch borders on the left and right of the filling.

Starting from the top, make vertical cuts -- about 1 inch apart -- along the top section of the dough, stopping about 1/2 inch above the filling. Repeat with the bottom section of the dough, cutting upward toward the filling. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.

Alternate folding the 1-inch strips from the top and the bottom sections over the filling, covering it completely and creating a criss-crossed or "braided" appearance. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so filling cannot escape, and press firmly to seal.

Bake in the oven for 15 to 20 minutes, until pastry is crispy and light golden brown. Allow to cool completely.

Just before serving, drizzle entire Danish with icing. Cut into 8 slices and indulge! (P.S. Refrigerate leftovers.)

Serving Size: 1 slice
Calories: 141
Fat: 6g
Sodium: 313mg
Carbs: 18.5g
Fiber: 0.5g
Sugars: 6g
Protein: 4g

POINTS® value 3*