1/2 cup fat-free cream cheese, softened
2 tbsp Splenda Granular
2 tsp lemon juice
1/2 tsp grated lemon peel
1 can (8-oz) refrigerated reduced-fat crescent rolls
8 tsp sugar-free strawberry preserves
Preheat oven to 350 degrees.
In a small bowl, combine cream cheese, Splenda, lemon juice and peel; set aside.
Separate dough into 4 rectangles; press perforations to seal. Work with one piece of dough at a time; keep remaining dough in refrigerator.
Spread each rectangle with 2 tablespoons of the cream cheese mixture. Roll up lengthwise, pinching edge and ends to seal. Carefully stretch each roll to about 12-inches. Cut each in half.
Shape the halves into spirals on an ungreased baking sheet, tucking ends under. Keep the baking sheet in the refrigerator while you work with the remaining dough.
Make an indentation in the center of each roll; fill each with 1 teaspoon of the preserves.
Bake at 350 degrees for 14 to 16 minutes or until lightly browned. Remove pan from oven to a wire rack to cool slightly.
Notes: You may sprinkle with fake powdered sugar (recipe is available on this page) or you may use powdered swerve, if desired.
You may use any other sugar-free preserves that suit your tastes.
2 tsp lemon juice
1/2 tsp grated lemon peel
1 can (8-oz) refrigerated reduced-fat crescent rolls
8 tsp sugar-free strawberry preserves
Preheat oven to 350 degrees.
In a small bowl, combine cream cheese, Splenda, lemon juice and peel; set aside.
Separate dough into 4 rectangles; press perforations to seal. Work with one piece of dough at a time; keep remaining dough in refrigerator.
Spread each rectangle with 2 tablespoons of the cream cheese mixture. Roll up lengthwise, pinching edge and ends to seal. Carefully stretch each roll to about 12-inches. Cut each in half.
Shape the halves into spirals on an ungreased baking sheet, tucking ends under. Keep the baking sheet in the refrigerator while you work with the remaining dough.
Make an indentation in the center of each roll; fill each with 1 teaspoon of the preserves.
Bake at 350 degrees for 14 to 16 minutes or until lightly browned. Remove pan from oven to a wire rack to cool slightly.
Notes: You may sprinkle with fake powdered sugar (recipe is available on this page) or you may use powdered swerve, if desired.
You may use any other sugar-free preserves that suit your tastes.
file photo
This is my version of a Diabetes Self Management Magazine recipe.
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