Ingredients
2-8 oz pkgs lite cream cheese
2 cans RF crescent rolls
3/4 C sugar
1 egg---separated
1 tsp vanilla
1 tsp lemon juice
Preheat oven to 350, Unroll one can of crescent rolls as a rectangle onto
ungreased cookie sheet. Mix cream cheese, sugar, vanilla, egg yolk and lemon juice.
Spoon cream cheese on rectangular crescent roll, leaving 1/4 inch border, Unroll second can of crescent rolls. Cut into long strips and place in lattice fashion over cream cheese mixture.
Seal edges, Brush with beaten egg white.
Bake for 25-30 minutes.
