SPRING DANISH RING
MAKES 8 SERVINGS.
1 3/4 cups chopped rhubarb stems
1 3/4 cups chopped strawberries
1/2 cup strawberry preserves
2 tbs cornstarch
8 oz pkg crescent sheet dough
16.3 oz pkg biscuit dough
1/2 cup lowfat cream cheese
Two 1 oz white chocolate baking squares
In pot, bring first 3 ingredients to a boil, let simmer 15 min. In bowl, mix cornstarch and 2 tbs water, add to pot. Simmer 1 min. Let cool. Drop 16 tablespoon size dollops of mixture onto plastic lined baking sheet. Freeze 1 hour. Set aside remaining. *Heat oven to 350 degrees. Line springform pan with wax paper, coat with cooking spray. Unroll crescent sheet, press into bottom of pan. Separate biscuits, divide each in half horizontally. Wrap each biscuit half around 1 frozen fruit dollop, pinching to seal. Place around edge of pan. Spoon remaining fruit mixture in center. *In bowl, mix next 2 ingredients, reserve 3 tbs., dollop remaining over fruit mixture, swirl. Bake 25 min. or until done. Let cool. Unmold, drizzle with chocolate mixture. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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