|Photo borrowed from My Yellow Umbrella|
-1 can reduced fat Pillsbury butter crescent rolls
-4 oz. packages fat free cream cheese (softened)
-1/4 c. Greek yogurt, vanilla flavor
-1/4 c. light agave nectar
-1 teaspoon vanilla
-Cinnamon & sugar/Splenda mix
Unroll and spread half can crescent rolls on bottom of un-greased pan lined with parchment paper. Combine softened cream cheese, agave nectar, and vanilla with a little cinnamon. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture.
I think the Greek yogurt tastes so much like cream cheese anyway, and the agave nectar also helps make the filling much easier to stir. Next time I might add the egg to make it more fluffy and stuck together, but it will have to be this summer because we ate the whole pan!