Ingredients

1 package (8-ounce) low-fat crescent rolls
3 ounces non-fat cream cheese
½ cup Splenda
1 tablespoon lemon juice
2 eggs
1 cup crushed pineapple, drained

Directions

1. Preheat oven to 375°. Separate rolls into 2 strips and line a 9 x 13 inch pan, sealing perforations.
2. Bake for 5-7 minutes until lightly browned.
3. Combine remaining ingredients except pineapple, mixing well. Stir in pineapple.
4. 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 350° and bake additional 5-10 minutes. Cool and cut into 24 bars.