1 package (8-ounce) low-fat crescent rolls
3 ounces non-fat cream cheese
½ cup Splenda
1 tablespoon lemon juice
1 cup crushed pineapple, drained
- Preheat oven to 375º. Separate rolls into 2 strips and line a 9 x 13 inch pan, sealing perforations.
- Bake for 5-7 minutes until lightly browned.
- Combine remaining ingredients except pineapple, mixing well. Stir in pineapple.
- Pour mixture over partially baked crust. Bake 25 minutes until mixture is set. If edges are brown and middle is not set, reduce heat to 350º and bake additional 5-10 minutes. Cool and cut into 24 bars.