- 1/2 cup fat-free cream cheese, softened
- 2 tablespoons sugar substitute*
- 2 teaspoons lemon juice
- 1/2 teaspoon grated lemon peel
- 1 can (8 ounces) refrigerated reduced-fat crescent roll dough
- 8 teaspoons sugar-free strawberry preserves
- Powdered sugar (optional)
Preheat oven to 350°F. Combine cream cheese, sugar substitute, lemon juice, and lemon peel in small bowl.
Separate dough into 4 rectangles; press perforations to seal. Work with one piece of dough at a time, keeping remaining dough in refrigerator. Spread each rectangle with 2 tablespoons cream cheese mixture. Roll up lengthwise, pinching edge and ends to seal. Carefully stretch each roll to about 12 inches. Cut each in half.
Shape halves into spirals on ungreased baking sheet, tucking ends under. (Keep baking sheet in refrigerator as you work.) Make indentation in center of each roll; fill with 1 teaspoon preserves. Bake 14 to 16 minutes or until lightly browned. Remove to wire rack. Cool slightly. Sprinkle rolls with powdered sugar, if desired.
Variation: Any flavor sugar-free preserves may be used in place of the strawberry preserves.
*This recipe was tested with sucralose-based sugar substitute.
Yield: 8 servings. Serving size: 1 danish.
Nutrition Facts Per Serving:
Calories: 133, Carbohydrates: 20 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 334 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.