My favorite Mexican dessert would have to be Churros. Normally They are piped out and deep fried, but this version is baked in the oven, using already made dough, and adding cheesecake in the middle!
Ingredients:
2 pkg. reduced fat Pillsbury crescent rolls
2 pkg. cream cheese (1/3 less fat)
1 egg
1 tsp. vanilla
1 c. sugar, divided
2 Tbs. cinnamon
Preheat the oven to 350 degrees. Spray a 9x13 pan with non stick cooking spray. In an electric mixer, beat the cream cheese and 1/2 c. sugar. Add in the egg and vanilla until everything is a smooth consistency. In a small bowl, mix the remaining 1/2 c. sugar and cinnamon together with a spoon. Sprinkle half of the cinnamon sugar mixture on the bottom of the greased pan. Unroll one of the packages of crescent rolls and flatten out, pushing the seams together. Place on the bottom of the pan. Spread the cream cheese mixture out evenly on top. Place the other crescent roll on top of the cream cheese, and sprinkle with the remaining cinnamon sugar. Bake for 30 minutes until golden brown. Let cool, and if possible refrigerate for a few hours to overnight. Cut into bars and serve!
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