Blueberry Cheese Danish

• 34 cup cottage cheese, 1%
• 13 cup sugar
• 13 cup 1% low-fat milk
• 14 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 4 ounces reduced-fat cream cheese
• 14 cup sugar
• 1 egg, seperated
• 1 teaspoon lemon peel, grated
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen)
• 1 tablespoon water
• 12 cup confectoner's sugar
• 2 teaspoons lemon juice

1. In a blender or food processor, cover and process cottage cheese until somooth.
2. Add sugar, milk, oil, and vanilla; process until smooth.
3. Combine the flour, baking pwd, and salt; add to cheese mixture.
4. Process just until dough forms a ball (will be sticky).
5. Turn onto floured surface, knead 4-5 times.
6. Place in a bowl; cover and refriderate 30mins.
7. In a mixing bowl beat cream cheese, and sugar until smooth.
8. Add egg yolk, lemon peel, and vanilla; mix well.
9. Turn dough onto a 17x13 in peice of parchment paper.
10. roll into a 16x12 in rectangle.
11. Transfer with paper to baking sheet.
12. Spread cream cheese mixture lengthwise in a 3 1/2 in wide strip down center of dough; sprinkle with blueberries.
13. On each long side cut 1 in wide strips about 3 3/4 in toward center.
14. Fold alternating strips at an angle across berries.
15. Pinch ends to seal and tuck under.
16. Beat egg white and water; brush over dough.
17. Bake 400 for 20-22 mins or until golden brown.
18. Remove to a wire rack.
19. Combine glaze ingredients; drizzle over warm pastry.
20. Refridegerate leftovers.

cottage cheese, sugar, milk, canola oil, vanilla, flour, baking powder, salt, cream cheese, sugar, egg, lemon peel, vanilla, fresh blueberries, water, confectoners sugar, lemon juice

Taken from www.food.com/recipe/blueberry-cheese-danish-421874 (may not work)