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Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls, divided 2 (8 ounce) packages reduced-fat cream cheese 1 ½ cups confectioners' sugar, divided 1 egg white 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling 1 tablespoon skim milk, or as needed

Nutrition Info

181 calories carbohydrate: 22.4 g cholesterol: 14.2 mg fat: 8.4 g fiber: 0.1 g protein: 3.5 g saturatedFat: 3.8 g servingSize: - sodium: 228.3 mg sugar: 8.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
Unroll one of the cans of crescent dough and place into prepared baking dish, press onto bottom of pan to form a crust, firmly pressing seams together to seal.
Beat cream cheese, 3/4 cup confectioners' sugar, egg white, and vanilla extract with an electric hand mixer on medium speed in a bowl until well blended, spread onto crust. Spread cherry pie filling over the cream cheese mixture.
Pat remaining crescent dough onto a large sheet of waxed paper forming a 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust, discard waxed paper.
Bake in the preheated oven until golden brown, 30 to 35 minutes, cool at least 20 minutes.
Stream milk into remaining 3/4 cup confectioners' sugar in a bowl, while beating until well blended and thick, drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftovers in refrigerator.

24 servings

A light and easy recipe for a Danish pastry dessert. For a variety, try substituting fruit jam for the pie filling.