Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle
This low-fat version of the typically deep-fried Mexican pastry is high on flavor and shockingly delicious.
Ingredients
- Bars:
- 2 8 oz cans low-fat crescent rolls
- 2 8 oz 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.