"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reduced Fat Cheesecake Crescent Bars Recipe

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This recipe for Reduced Fat Cheesecake Crescent Bars, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Upperman
Added: Friday, March 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans reduced fat crescent roll dough
2 pkgs (8oz) cream cheese, fat free or reduced fat
3/4 cup splenda
1 egg separated
1 tsp vanilla extract
1/4 cup splenda
cinnamon

Directions:
Directions:
1. Spray 9x13" pan with spray.
2. Spread one tube of crescent on pan.
3. Mix together all ingredients, except for cinnamon and 1/4 cup splenda.
4. Spread mixture on layer of crescent rolls.
5. Put next tube of crescent rolls on mixture.
6. Brush with egg white.
7. Sprinkle with 1/4 cup splenda and cinnamon on egg white.
8. Bake at 350 for 20-25 minutes.
9. Let cool, refrigerate then cut into squares.

Number Of Servings:
Number Of Servings:
30-42

 

 

 

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