Suzanne's Blueberry Cream Cheese Danish

Suzanne's Blueberry Cream Cheese Danish


1 tube reduced-fat crescent rolls
8 oz 1/3 less fat cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
3 T flour
1 cup fresh blueberries


Glaze:
1/2 cup powdered sugar
1/8 tsp vanilla extract
2-4 T heavy cream


Preheat oven to 375 degrees. In a small bowl combine cream cheese, sugar, flour and vanilla. Set aside. Open crescent rolls. Lay the rolls out as they are on a baking sheet or stone and roll out to about 1/4 inch thickness, sealing all seams. Cut 1-inch diagonal strips up the sides of the dough leaving about 3 inches of uncut dough down the middle. Spread cream cheese mixture down the center of the dough. Top with blueberries. Fold the dough up over the top of the mixture. Bake for about 18 minutes or until top is lightly browned. Cool completely. Transfer to a serving plate. In a small bowl mix the ingredients for the glaze. Start with 2 T of heavy cream and add more to the desired consistency. Drizzle over the top of the danish. Cut and serve.