130 Calorie Strawberry Cheesecake Crescents Recipe
- 3 cans/tubes of Pillsbury Reduced Fat Crescent Rolls
- 1 cup low fat cottage cheese
- 1 Tbsp vanilla extract
- 7 Tbsp no calorie sweetener (I used Splenda)
- 12 ounces Fat Free Cream Cheese, softened to room temp
- 1 cup egg substitute
- 1/2 cup nonfat sour cream
- 1 cup Fresh Strawberries, sliced
Preheat Oven to 350 degrees
Blend cottage cheese in a blender until smooth. Add vanilla and 3 Tbsp of the Splenda and blend for another 30 seconds.
Add softened cream cheese into blender, and blend for 30 seconds. Then add egg substitute and blend for another 30 seconds.
Place crescent rolls in muffin tin – 1 crescent roll per muffin slot. Shape dough around the inside of the tin so that it makes a cup and covers the entire inside. Sprinkle non calorie sweetener into each cup after you have a crescent roll in it. Cup should come to the top of the muffin tin top.
Pour 1 1/2 Tbsp of cheesecake mixture into each crescent muffin cup
Bake at 350 degrees for 17 minutes or until Crescent is browned and cheesecake is set
Let cheesecake cool for 10 minutes
In a Separate bowl, mix 2 Tbsp of non calorie sweetener and sour cream
Top each cheesecake with sliced strawberries and a dollop of the sour cream/sweetener.