Ingredients Jump to Instructions ↓

  1. 3/4 cup 1 percent cottage cheese

  2. 1/3 cup sugar

  3. 1/3 cup 1 percent milk

  4. 1/4 cup canola oil

  5. 2 cups all-purpose flour

  6. 2 teaspoons baking powder

  7. 1/2 teaspoon salt For the Filling:

  8. 4 ounces reduced-fat cream cheese

  9. 1/4 cup sugar

  10. 1 egg , separated

  11. 1 teaspoon grated lemon peel

  12. 1 teaspoon vanilla extract

  13. 1 cup fresh or frozen blueberries

  14. 1 tablespoon water For the Glaze:

  15. 1/2 cup confectioners' sugar

  16. 2 teaspoons lemon juice

Instructions Jump to Ingredients ↑

  1. 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. 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 for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers. Special Offer: Take advantage of a special offer for guests and subscribe today to Taste of Home magazine! Click for details .


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