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Print this Recipe    2 cups all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup lowfat cottage cheese
1/3 cup sugar
1/3 cup 1% low-fat milk
1/4 cup canola oil
1 teaspoon vanilla extract

4 ounces reduced-fat cream cheese
1/4 cup sugar
1 large egg, separated
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup vanilla extract
1 cup blueberries
1 tablespoon water

1/2 cup confectioner's sugar
2 teaspoons fresh lemon juice

In a medium bowl, whisk flour, baking powder and salt.

In a food processor, puree cottage cheese. Add sugar, milk, oil,
and vanilla and process until smooth. Add flour mixture and pulse
4 or 5 times, just until a clump of dough forms. (The dough will
still be quite sticky and hard to work with, so be ready to get
dirty). Turn out onto a lightly floured surface and gently knead
several times; do not overwork. Press dough into a disk, dust with
flour and wrap in plastic wrap. Refrigerate until chilled, at
least 1/2 hour. The dough can be made up to two days ahead).

Using a food processor or an electric mixer, blend cream cheese
with sugar until creamy. Blend in egg yolk, lemon zest and vanilla.
(The filling will keep refrigerated overnight).

Preheat oven to 400 degrees F.Cover a large baking sheet with foil.
Spray lightly with cooking spray. Set aside.

On a lightly floured surface, roll dough out into a rectangle,
about 12 by 6 inches. Transfer dough to prepared foil. Spread cream
cheese mixture down center of dough,leaving a margin of 3/4 inches
on each side and 1 inch at both ends. Sprinkle blueberries over
mixture.

Fold over dough edges towards middle to create a "pocket". In a
small bowl, combine egg white and water with a fork. Brush lightly
over pastry.

Bake Danish for 20 to 25 minutes, or until golden and firm. Transfer
to a wire rack and let cool.

In a small bowl, combine confectioners' sugar and lemon juice. Stir
until smooth. With a spoon drizzle glaze over Danish.

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