easy strawberry danish biscuits
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- 17.3 oz can refrigerated buttermilk biscuits
- 4 oz
- reduced-fat cream cheese, softened
- 1 large
- 2 Tbsp
- 1/4 c
- sugar-free strawberry preserves
1Heat oven to 375. Spray 16 muffin cups w/ cooking spray. separate each biscuit carefully into 2 halves.
2Place each bicuit half into a muffin cup, pressing against bottom and sides to form a crust.
3In a bowl, beat cream cheese, egg and sugar until smooth. Spoon mix evenly into muffin cups. Top evenly w/ preserves. Bake 10-12 mins, or until edges are golden.