Cherry-Almond Danish

Cherry-Almond Danish

1/3 cup Krusteaz's wheat & honey pancake mix

2 Tbsp eggbeaters

1/4 cup water

1/4 tsp almond extract

2 Tbsp Equal or Splenda

1/2 tsp baking powder

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1.5 oz FF cream cheese

1 tsp lemon juice

1 Tbsp Equal or Splenda

1 Tbsp eggbeaters

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2/3 cup SF cherry pie filling

(I got Walmart's brand)

1 Tbsp sliced almonds

Preheat oven to 400*. Mix first set of ingredients well, and pour into a sprayed baking dish. My dish is Corningware and is 5 1/2 in. in diameter. Mix second set of ingredients, and pour over batter leaving about a half inch batter border showing. Evenly spread pie filling over cream cheese mixture. Next spread almonds over pie filling. Bake at 400* for 18 minutes. After baking, allow to cool on rack for 10 minutes before transferring onto plate. If making the night before, allow to cool COMPLETELY, then cover and refrigerate.

Counts as breakfast entree + protein serving + fruit serving (complete breakfast) + dinner fat.