HG- Chips don't lie danish

Ingredients:

For Icing
1 1/2 tsp. Splenda No Calorie sweetener (granulated)
1 tsp powdered sugar
1 tsp. cornstarch
1 drop vanilla extract
1 tbsp. Jet-Puffed marshmallow creme
1 tbsp. Cool Whip Free, thawed

For Danish
half 8 oz. tub fat-free cream cheese, room temperature
2 tbsp. Splenda
1 tbsp light vanilla soy milk
1/2 tsp vanilla extract
1/4 tsp. cinnamon
1/4 cup old fashion oats
2 tbsp. mini semi-sweet chocolate chips
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Directions:

Preheat oven to 350.

Spray large baking sheet with nonstick spray. Lay out your dough one the sheet and use a rolling pin lightly roll it out into a long rectangle of even thickness. Arrange baking sheet so that the short sides are on the right and left and the long sides are on the dough, leaving 1 inch borders on the left and right and the long side are on the top and bottom.

In a medium bowl, combine cream cheese, splenda, soy milk, vanilla extract, and cinnamon, and stir until thoroughly mixed. Fold in oats and chocolate chips.

Spoon filling lengthwise across the middle third of the dough, leaving 1-inch borders on the left and right of filling.

Starting from the top, make vertical cuts- about 1 inch apart-- along the top section of the dough, stopping about 1/2 inch above the filling. Repeat with the bottom section of the dough, cutting upward towards the filling. This will create 1 inch wide strips of dough on both and the bottom of the filling.

Alternate folding the 1-inch strips from the top and the bottom sections over the filling, covering it completely and creating a criss-crossed or "braided" appearance. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and press firmly to seal.

Bake in the oven for 15-20 minutes, until pastry is crispy and light golden brown. Allow to cool completely.

To make the icing, combine Splenda, powdered sugar and cornstarch in a small microwave safe bowl. Add vanilla extract and 1 1/2 tsp cold water, and mix until dissolved. Add Marshmallow creme and microwave for 5 seconds, or until creme is soft enough to combine with mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate until you are ready to ice the Danish.




This the way the dough should be placed on the cookie sheet.













The filling doesn't look like enough but it is

Remember to wait until Danish is completely cooled.

Here is one serving of the danish. It's is a nice gooey inside. Makes 8 serving.

If you count WW Points 3 pts per serving. My review is 5 kitchen spoons! It taste great, reminded me of a cinnamon roll soft inside. I know it says only 2 tbsp of chocolate chips but it enough.

Refrigerate leftovers.