This is a post of my own opinion. I have not been compensated by Elli Quark or any other company for this post.
Yes, pumpkin is still happening here! It’s still a couple of weeks before Thanksgiving, and I am going to milk it for all it’s worth. And baby, this one is so worth it! I have never made a danish before. It’s been one of those things I’ve wanted to make, but just couldn’t bring myself to create something so decadent that I knew I would have a hard time saying no to. And well, I didn’t really want to live with the guilt of eating an entire danish by myself.
But then I found this amazing
company, Elli Quark, and my world completely changed! Afraid of full fat cream cheese? At ZERO percent fat, Elli will take care of that! Traditional yogurt a little heavy on the calories and not enough on the protein? Elli has you covered there too, with over double the amount of protein! And to top that, Elli has no added sugar, is gluten free, GMO free, and vegetarian (no gelatin added)! That’s a whole lot of awesome in a little container if you ask me.
With the consistency of yogurt, and 5 awesome flavors (red velvet, pineapple, strawberry, lemon, and plain), Elli Quark can be used in so many ways. Parfaits, cheesecakes, muffins, etc. Anything that calls for cream cheese can be substituted for Elli Quark on a 1:1 ratio.
So back to that danish I’ve been dying to make! Yup, Elli to the rescue! I couldn’t be happier with the way this turned out. I tasted no difference in flavors. In fact, it even seemed a little more enhanced. Definitely a creamier filling. And with just a few ingredients, this is a recipe that literally took me 10 minutes to get into the oven. This is something I could whip up for a brunch with friends on the weekend. Or as a no-stress dessert after Thanksgiving dinner.
- 1 tube of refrigerated reduced fat Crescent rolls
- 1/2 cup of plain Elli Quark , or Greek yogurt
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Elli Quark (the remainder of the container)
- 1/2 cup powdered sugar , sifted
Preheat oven to 375 degrees.
In a small bowl, combine 1/2 cup of Elli Quark (or Greek yogurt), pumpkin, sugar, spices, flour and vanilla. Set aside.
Open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silicone baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of the baking sheet. Press edges together to even out edges and seal any holes.
Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread pumpkin filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
Once danish has cooled, remove to serving platter.
For the glaze, in a small bowl, mix together powdered sugar, and 2 Tablespoons of Quark to create icing. Drizzle icing over danish. Cut into pieces and serve.
You can substitute Greek yogurt in if you aren't able to find Elli Quark.
For more information on Elli Quark.