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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Ingredients:
3/4 cup 1% fat cottage cheese |
1/3 cup sugar |
1/3 cup 1% low-fat milk |
1/4 cup canola oil |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
4 ounces reduced-fat cream cheese |
1/4 cup sugar |
1 egg, separated |
1 teaspoon lemon peel, grated |
1 teaspoon vanilla extract |
1 cup blueberries |
1 tablespoon water |
1/2 cup confectioners' sugar |
2 teaspoons lemon juice |
Directions:
1. In a blender or food processor, process cottage cheese until smooth.
2. Add sugar, milk, oil and vanilla and continue processing until smooth.
3. In a separate bowl, combine flour, baking powder and salt.
4. Slowly add to cottage cheese mixture and process until a dough forms (it will be sticky).
5. Turn on a floured surface and knead 4 - 5 times.
6. Place in a bowl, cover and refrigerate for 30 minutes.
7. Beat cream cheese and sugar in a bowl until smooth.
8. Add egg yolk, lemon peel and vanilla extract and mix well.
9. Place dough onto a 17 X 13 piece of parchment paper.
10. Roll with a rolling pin and form a 16 X 12 rectangle.
11. Transfer dough (with paper) to a baking sheet.
12. Spread cream cheese mixture lengthwise in a 3 1/2 -wide strip down the center of the dough.
13. Sprinkle with blueberries.
14. On each long side, cut 1 -wide strips at an angle across berries.
15. Pinch ends to seal and tuck under.
16. Beat egg white and water together and brush over dough.
17. Bake at 400 degrees for 20-22 minutes or until golden brown.
18. Remove to a wire rack.
19. Combine confectioner's sugar and lemon juice to form glaze and drizzle over warm pastry.
20. *if using frozen blueberries - do not thaw.
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