Ingredients:

  • 16 oz Reduced Fat Refrigerated Crescent Rolls (2 cans)
  • 3 tbsp Grass-fed butter, melted
  • 2 tbsp Granulated monk fruit or stevia blend
  • 1.5 tbsp Ground Saigon cinnamon
  • 2 tbsp Raw honey
  • 16 oz Neufchâtel cheese, softened
  • 0.25 cup Plain non-fat Greek yogurt
  • 0.5 cup Granulated monk fruit or stevia blend
  • 1 large Egg, room temperature
  • 1 tsp Pure vanilla bean paste
  • 0.5 tsp Lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Ensure your rack is in the center position for even heat flow.
  2. Unroll one can of crescent roll dough. Lay it into the bottom of your ungreased 9x13-inch dish. Use your fingers to press and pinch the perforations until you have a solid sheet.
  3. Blind bake this bottom layer for 5 minutes. Watch for it to just lose its raw sheen. This step is the soggy bottom insurance policy.
  4. While the base bakes, grab a large bowl. Use an electric mixer to beat the softened Neufchâtel, Greek yogurt, and 1/2 cup sugar substitute. Mix until the texture is cloud like and smooth.
  5. Add the egg, vanilla bean paste, and lemon zest. Beat on the lowest speed until just combined. Over mixing now will trap too much air, causing the pie to crack.
  6. Take the par baked crust out. Spread the filling evenly over it. Use that offset spatula to push the mixture all the way to the edges.
  7. Unroll the second can of dough. Carefully drape it over the filling. It might feel like it's stretching thin, but gently pull it to cover the corners.
  8. Brush the top layer with melted grass-fed butter. Mix 2 tbsp sugar substitute with cinnamon and sprinkle evenly over the buttered surface.
  9. Bake for 25-30 minutes until the top is golden brown and the pastry is crisp.
  10. Drizzle with raw honey while warm. Allow to cool slightly before slicing into 12 portions.