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$0.33 per serving
Ready in 45 minutes
Spoonacular Score: 15%
Raspberry Cream Cheese Danish is a hor d'oeuvre that serves 16. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 165 calories. For 33 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Lovely Little Kitchen has 2627 fans. Head to the store and pick up vanillan extract, cream cheese, water, and a few other things to make it today. It is a good option if you're following a vegetarian diet. Overall, this recipe earns a not so excellent spoonacular score of 15%. If you like this recipe, you might also like recipes such as Raspberry-Cream Cheese Danish Bars, Raspberry Cheese Danish, and Raspberry Cheese Danish.
Read the detailed instructions on Lovely Little Kitchen
If you're following a vegan diet (or avoiding dairy), make sure the brand of puff pastry you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.
Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.
Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.