Peaches ‘N Cream Bars


Peaches ‘N Cream Bars
8 oz tube reduced fat crescent rolls
8 oz light cream cheese
1/2 c Splenda
1/2 tsp vanilla
8 oz sugar free peach preserves
1/3 c. brown sugar
1/4 c. flour
1 TB light margarine

Preheat oven to 375*. Spray 13×9 pan with cooking spray. Place crescent roll dough in prepared pan. Bake 5 minutes. Cool crust. Meanwhile, in medium bowl, combine cream cheese, Splenda and vanilla. Spread over crust and top with preserves. Combine brown sugar, flour and melted margarine. Sprinkle over preserves. Bake 15-20 minutes or until crust is lightly browned.
Yield: 12 servings. Per serving=156 Calories; 7g Fat (39.9% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 275mg Sodium.

Ice Box Lemon Cake

This was sort of like banana pudding, but lemon of course.

Ice Box Lemon Cake
14 whole graham crackers
2 (3.5 oz) packages sugar free, fat free, instant lemon pudding mix
3 cups skim milk
1 (8 0z) container Cool-Whip Lite, thawed

Place half the graham crackers in bottom of 13×9 pan. Combine pudding and milk in medium bowl. Fold in thawed Cool Whip. Pour half the pudding mixture over graham crackers. Top with remaining graham crackers and top with last of pudding mixture. Refrigerate over night.
Yield: 12 servings. Per serving=155 Calories; 3g Fat (20.3% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 777mg Sodium.