Blueberry Cheese Danish

My sweet tooth does not have boundries and it often finds its way into the morning.  Since I haven't found a donut shop that serves sugar-free donuts  (ha ha)  I will continue to look for some yummy breakfast pastries.

This recipe was shared through my news feed on Facebook from Jan Moore Griggs.

• 1 can crescent rolls (here we go again...)
• 4 oz. cream cheese (half a package)
• 2 T. Splenda
• 1/2 c. blueberries

As you can see, this is a super simple recipe, but don't be deceived...it is very delicious!  I was thinking this might be a completely sugar free recipe, but I double-checked the crescent rolls package and there is a trace of sugars in the dough...so  No Sugar Added  it is.

Preheat your oven to 375 degrees.  Divide your crescent roll dough into four rectangles.  Press the perforations back together.

In a small bowl, mix your softened cream cheese and Splenda.  Divide it into 4 portions and spread each portion onto one of the rectangles, staying about 1/2" from the edges.

 Put a handful of blueberries onto each rectangle of dough.  Then bring the four corners together on top and pinch together to seal and make a little pouch.

 Carefully move each danish to a sprayed baking sheet.  Bake for 13-15 minutes.  Enjoy!!



Even my husband commented that these were really good...must be something special.