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Ingredients:
1 Package(s) Pillsbury Crescent rolls
1 Package(s) Sugar-free pudding mix
1 Package(s) Sugar-free lemon jello
1 1/3 Cup(s) Water
6 small Cooking apples, cored
1 1/2 Teaspoon(s) Cinnamon
8 Ounce(s) Cream cheese
Directions: Preheat oven to 425 F. Spray a 9x13 cookie sheet with a rim with butter-flavored cooking spray. Pat rolls in pan being sure to seal perforations. Bake 6-8 mins. or til light golden brown. Cool on wire rack. In medium pan combine:pudding mix, dry jello and water. Add apples and 1 tsp. cinnamon. Cook over medium heat, stirring constantly, till mixture comes to a boil. Remove from heat. Cool 15 mins. Meanwhile, in medium bowl combine cream cheese, sugar sub and 1/2 tsp. cinnamon. spread evenly over cooled crust. spread cooled apple mixture evenly over top of cream cheese. Chill about 2 hrs. Cut into 16 squares. HINT: 1. 1/4 cups raisins can be added with apples Serves 16. Each serving equals: 101 calories, 3 gm. fat, 3 gm. Pr, 15 gm. Carbo, 249 mg. sodium Diabetic: 1 starch, 1/2 fat
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