RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.2776
Energy (kCal)	746.1811
Carbohydrates (g)	140.3523
Total fats (g)	9.6514
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0338
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0338
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3793
Tocopherol, beta (mg)	0.0000
Lactose (g)	2.2956
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1642
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2543
Proline (g)	0.2836
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1122
Adjusted Protein (g)	0.0000
Cystine (g)	0.1033
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.6608
Copper, Cu (mg)	0.3543
Maltose (g)	0.0231
Zinc, Zn (mg)	0.4581
Total lipid (fat) (g)	9.6514
Vitamin K (phylloquinone) (g)	0.1350
Cholesterol (mg)	20.1000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.4500
Phytosterols (mg)	0.0000
Folate, total (g)	19.4021
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	896.1684
Energy (kcal)	746.1811
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1691
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	78.2540
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	11.0825
Lutein + zeaxanthin (g)	277.0615
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3597
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	40.2982
Fatty acids, total saturated 16:0 (g)	0.3732
Carbohydrate, by difference (g)	140.3523
Vitamin D (IU)	0.9000
Fructose (g)	0.0231
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5241
Tyrosine (g)	0.2224
Potassium, K (mg)	586.4525
Fatty acids, total saturated 12:0 (g)	0.0346
Vitamin A, RAE (g)	60.2802
Serine (g)	0.3488
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2998
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1336
Histidine (g)	0.1385
Isoleucine (g)	0.2915
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.5213
Water (g)	684.8229
Fatty acids, total saturated 8:0 (g)	0.0338
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	497.9026
Sodium, Na (mg)	1533.8043
Iron, Fe (mg)	5.6800
Energy (kJ)	3116.3546
Ash (g)	8.4535
Caffeine (mg)	0.0000
Glycine (g)	0.1642
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0541
Fatty acids, total polyunsaturated (g)	0.0880
Vitamin E (alpha-tocopherol) (mg)	0.0315
Sucrose (g)	0.0231
Vitamin B-6 (mg)	0.1258
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0338
Vitamin D (D2 + D3) (g)	0.0450
Vitamin D3 (cholecalciferol) (g)	0.0450
Lysine (g)	0.3848
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2320
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1017
Folate, food (g)	19.4021
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.3658
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	26.1923
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.3411
Vitamin B-12 (g)	0.2322
Calcium, Ca (mg)	218.0602
Fatty acids, total saturated 10:0 (g)	0.0338
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2805
Glutamic acid (g)	0.8301
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	20.2500
Leucine (g)	0.4699
Folate, DFE (g)	19.4021
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	28.9296
Tryptophan (g)	0.0592
Threonine (g)	0.2085
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2407
Protein (g)	23.2776
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3657
Betaine (mg)	0.3690
Phosphorus, P (mg)	102.3723
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Danish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees. | 2. Unroll 1 of the cans of crescent dough into 2 long rectangles. | 3. Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal. | 4. Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended. | 5. Spread onto crust and then cover the cream cheese mixture with pie filling. | 6. Unroll remaining can of crescent dough; separate into 2 long rectangles. | 7. Press out to form a 13x9-inch rectangle, pressing seams together to seal. | 8. Place over pie filling to form top crust. | 9. Bake 25 minutes or until golden brown; cool slightly. | 10. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. | 11. Drizzle over warm dessert. | 12. Cut into 24 rectangles to serve. | 13. Store leftover dessert in refridgerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crescent dinner	2	cans	refrigerated divided	-	-	-	-
philadelphia cream cheese	2	packages	softened	-	-	-	-
sugar	1 1/2	cups	divided powdered	479.7	90.012	15.015	7.4879999999999995
egg white	1			17.16	0.2409	3.597	0.0561
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cherry pie filling	1	can		209.7751	47.4171	3.2456	0.6333
milk	3	tablespoons		27.45	2.151	1.4175	1.4715

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Cherry Danish Dessert