RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3448
Energy (kCal)	40.548
Carbohydrates (g)	1.0966
Total fats (g)	3.5773
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0000
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0020
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
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)	0.1851
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0564
Proline (g)	0.0142
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0067
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9300
Copper, Cu (mg)	0.0414
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1028
Total lipid (fat) (g)	3.5773
Vitamin K (phylloquinone) (g)	0.0150
Cholesterol (mg)	0.0000
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)	0.0000
Phytosterols (mg)	0.1500
Folate, total (g)	2.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	40.5480
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)	0.0064
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7666
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.4200
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0208
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)	5.8020
Fatty acids, total saturated 16:0 (g)	0.3032
Carbohydrate, by difference (g)	1.0966
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0336
Tyrosine (g)	0.0106
Potassium, K (mg)	42.5580
Fatty acids, total saturated 12:0 (g)	1.5864
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0177
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0174
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.7224
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)	0.6264
Histidine (g)	0.0079
Isoleucine (g)	0.0135
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1229
Water (g)	11.2472
Fatty acids, total saturated 8:0 (g)	0.2505
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)	0.0000
Sodium, Na (mg)	2.4390
Iron, Fe (mg)	0.2485
Energy (kJ)	169.6050
Ash (g)	0.1135
Caffeine (mg)	0.0000
Glycine (g)	0.0162
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)	0.0393
Fatty acids, total polyunsaturated (g)	0.0393
Vitamin E (alpha-tocopherol) (mg)	0.0225
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0054
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0204
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0152
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)	0.0281
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)	0.0041
Folate, food (g)	2.4000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1523
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)	1.2750
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.1712
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	2.6310
Fatty acids, total saturated 10:0 (g)	0.1990
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0176
Glutamic acid (g)	0.0786
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)	0.0000
Leucine (g)	0.0255
Folate, DFE (g)	2.4000
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)	0.3300
Tryptophan (g)	0.0041
Threonine (g)	0.0125
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1422
Protein (g)	0.3448
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1523
Betaine (mg)	0.0000
Phosphorus, P (mg)	15.1260
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. ROLLS. | 2. Preheat oven to 350°F. | 3. Unroll Crescent Rolls, but DO NOT separate into triangle pieces. | 4. Separate in half, to create to short, wide pieces. | 5. Pinch perforated areas of dough together on both sides of the two pieces. | 6. Use rolling pin or side of plastic (acrylic) cup to thin out dough, just a little. | 7. Spread approximate 1 tablespoon of fruit spread over one piece of dough, ensure even distribution over dough and leave ONE inch of dough free of spread on long edge (to allow with movement of fruit spread during next step). Adjust amount to personal taste, a personal note -- using too much gets quite messy. | 8. Roll dough towards side free of fruit spread. | 9. Cut dough roll into 6 even pieces. | 10. Place on cookie sheet, cooking stone or in cake pan with at least 1" separation. | 11. Bake. | 12. GLAZE. | 13. In small bowl, place confectioner's sugar, milk and vanilla. | 14. Wisk together. | 15. Add additional milk or sugar to reach desired consistency. | 16. After removing rolls from oven, drizzle glaze over rolls (or apply with basting brush). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crescent	1	package	refrigerated reduced fat	-	-	-	-
raspberry spreadable fruit	2	tablespoons		-	-	-	-
confectioner ' sugar	1/3	cup		-	-	-	-
milk	1	tablespoon	skim	34.5	0.831	0.3435	3.576
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

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

Cooking in progress....

Easy Raspberry Danish