Ingredients
- 3/4 cup 1% cottage cheese
- 1/3 cup cheese
- 1/3 cup 1 % milk
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsps baking powder
- 1/2 tsp salt
- For Filling
- 1/4 cup sugar
- 1 egg separated
- 1 tsp grated lemon peel
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 tbsp water
- 4 ozs reduced fat cheese
- For Glaze
- 1/2 cup confectioner's sugar
- 2 tsps lemon juice
Instructions
- In a blender or food processor, cover and process cottage cheese until smooth. Add sugar, milk, oil and vanilla; process until smooth. Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a bowl; cover and refrigerate for 30 minutes
- In a mixing bowl, beat cream cheese and sugar until smooth. Add egg yolk, lemon peel and vanilla; mix well. Turn dough onto a 17-in. x 13-in. x piece of parchment paper. Roll into a 16-in. x 12-in. rectangle. Transfer with paper to a baking sheet
- Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.
- Bake at 400 degrees F ( 205 C) for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers.
Tried this recipe?Let us know how it was!
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