It’s the end of summer and I’m facing a major crisis. I gained weight and I’m pretty cranky about it.
Can you relate after a fun, belly-filled summer?
I try to make healthier choices when cooking at home but I often indulge while on vacation. This summer I told myself it was okay to celebrate at dinners with friends and eat cheese covered burgers and gulp red beers on the deck. Those summer recipes were so good! I have only myself to blame. Grrr.
So, I’m making a pledge to myself. I will make swaps in recipes at home using low-fat and produce driven ingredients. I just can’t give up dessert. What’s a girl to do? My goal is to use low-fat, no-fat ingredients whenever possible and cut back on my sugar intake.
My Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle contain less sugar than the popular original version, include low-fat crescent rolls, and are layered with low-fat cream cheese. After allowing the baked sopapilla bars to cool, I top them with fat-free Rheddi-wip and warm honey. You’re going to devour them and feel guilt-free doing it too.
Here’s to making healthier choices!
onedelightfullife.com
Serves 10 large bars
This low-fat version of the typically deep-fried Mexican pastry is high on flavor and shockingly delicious.
15 minPrep Time
30 minCook Time
42 minTotal Time
Save RecipeIngredients
- Bars:
- 2 8oz cans low-fat crescent rolls
- 2 8oz packages softened low-fat cream cheese
- 2/3 c. sugar
- 2 tsp. vanilla
- 1/3 c. melted butter
- 1 T. cinnamon
- 3 T. sugar
- Topping:
- Low-fat whipped cream
- Honey
Instructions
- Preheat oven to 350 degrees.
- Spray 9'x13" glass baking dish with canola oil cooking spray.
- Press 1 can of crescent rolls into the bottom of the baking dish. Don't leave gaps. You may need to cut the last roll in half and fill in any holes in the bottom of the pan.
- Bake base layer 8 minutes.
- While baking, combine cream cheese, sugar, and vanilla in a large bowl using a electric mixer on its low setting.
- Transfer mixture to the baked crescent base and spread it evenly with a spatula.
- Press the second can of crescent rolls on top of the cream cheese layer. Don't leave gaps.
- Brush top crescent layer with melted butter.
- Mix cinnamon and sugar in a small bowl.
- Sprinkle cinnamon and sugar on top of the melted butter layer.
- Bake 30 minutes.
- Allow to cool and then cut into bars.
- Top with non-fat whipped cream and drizzle with warm honey.
I dare you to make these bars of delicious goodness and tell me what you think after one bite. Use the comment section below to leave me a note. I promise you’ll love every bite of my baked (not fried), low-fat sopapillas.
