Thursday, May 15, 2014

Pineapple Cream Cheese Danish

 Scripture to Live By:
Being confident of this very thing, that he which hath begun a good work in you will perform it until the day of Jesus Christ: Philippians 1:6
So glad God is still working in my life. and will until the day of Jesus Christ. 

Recipe Post:
Cool and refreshing dessert that is very simple to make.  So if you need a delicious dessert that takes approximately 30 minutes from start to finish, then give this a try.  Here is what you will need.

2 packages of crescent roll.  (I use the reduced fat to cut calories in this recipe.)
2 (8 ounce) packages of cream cheese (You can use less fat or fat free cream cheese to reduce more calories.)
3/4 cup sugar
1 teaspoon vanilla
1 (20 ounce) can of crushed pineapple (juice drained)
1 egg white
1 cup of powdered sugar
1-2 tablespoons of milk (use the amount of milk to get the desired consistency for topping drizzle)

Spray a 9 X 13 baking dish with cooking spray.  

Line the dish with one can of crescent.  Pinch the seams together.

In a mixing bowl add the cream cheese, sugar and vanilla and blend until smooth.  

Spread the cream cheese mixture over the crescent rolls in the baking dish.  

Next, drain pineapple.

Spread Pineapple over the cream cheese mixture.

Top pineapple with the second can of crescent roll.
Roll them out over pineapple and pinch the seams together.

 Using a pastry brush spread egg white over the top of crescent rolls.  This will help to give you a golden crust on top.  

Put in preheated oven at 350 degrees and bake for approximately 30 minutes or until golden brown. 

While danish is baking make your topping.  
Put 1/4 teaspoon of vanilla into the  powdered sugar and  slowly add the milk,  until desired consistency is reached.(I like a thicker drizzle so it will stay on the danish)  

Let cool slightly.

Cut into 12 servings.

Serve with fresh pineapple.

Refrigerate any left overs.

Very refreshing on a hot summer day.  


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