low fat Sopapilla Cheesecake

I don’t know if it’s as good as the full fat version but at 1/2 the fat and calories it’s still VERY good!

Sopapilla cheesecake

15 oz reduced fat crescent rolls, Pillsbury
16 oz light cream cheese
2 tsp vanilla
1 c. Splenda
3 TB cinnamon, divided
2 TB brown sugar
2 TB light margarine
butter spray

Preheat oven @ 350. Unroll and press one tube of crescent rolls into 13×9 pan sprayed with cooking spray. Beat Cream Cheese, Splenda and vanilla in bowl. Spread Cream Cheese mixture evenly over dough. Arrange second tube of crescent rolls over cream cheese mixture. Spray with butter spray
Sprinkle splenda-cinnamon mixture on top. Melt margarine and pour over top. Bake 35 minutes.

Yield: 12 servings. Per serving= 222 Calories; 13g Fat (52.2% calories from fat); 7g Protein; 21g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 515mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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