Reduced Fat Strawberry And Marshmallow Dessert Wreath

I have a confession, I don't care for the taste of marshmallows very much. I usually only like them covered in chocolate. My kids however love them.   Today I am sharing a new crescent wreath recipe, for a reduced fat dessert. The filling of this wreath is fat free! Combined with reduced fat crescent rolls, it makes for a dessert with less guilt.

3 Ingredient Sweet Spring Wreath Step By Step Tutorial

I am so glad Spring is around the corner. I really shouldn't be too excited, I mean here in Northern California we often get snow well into April. Oh well, in the past we have had fun searching for Easter eggs in the snow, and we can do it again, if we have too. Today I have a Spring inspired sweet wreath to share with you. It taste like a fresh chocolate covered cheese danish, and it's ready in minutes.

Here is all you need:

Ingredients:

1 can of crescent roll dough 8 count (reduced fat will work too)

8 Tablespoons Store Bought Ready To Eat Cheese Cake Filling

Approximately 1/3 Bag of Spring Time Chocolate Morsels (we only used the yellow and pink)

Optional, Garish with fresh lemon.

Directions:

Preheat oven to 350 F degrees. Lay out crescent dough into the shape of a wreath, see picture. Spoon approximately 1 tablespoon of cheese cake filling onto each crescent. Roll crescent dough up, over, and under filling. Bake for 15-17 minutes or until crust is done, and golden brown. I recommend an air bake cookie sheet, since it's naturally non stick, and will keep your baked goods from turning to dark. If you are not using a nonstick baking sheet, make sure to use parchment paper, so that you will be able to transfer your wreath easily to your serving tray. Once your wreath is done baking, melt your morsels in the microwave, in a microwave safe dish. It only takes a few seconds, be careful not to burn chips. They may appear to have not melted, but once you stir, if hot enough, they will loose their shape and become spreadable. We melted them in two batches, separating the yellow and pink. We spread a little of each color on top of our wreath, and then added a few more chips on top.

Dose not need to be perfect, you simply need to over lap corners of crescent dough. 

I did not measure exactly the cheesecake filling, I simply scooped out approximately 1 tablespoon onto each crescent. 

You will want to roll dough over and under the filling before baking. 

Doesn't the site of that yummy pastel wreath make you excited for Spring?

I like the acidity of lemon with something sweet like this, so I drizzled lemon juice over my slice right before eating. 

Wreaths always have a wow factor to them, and they are so simple to make. 

 For more wreath recipes please use the search bar, I have a pizza wreath and a breakfast wreath that are always big hits. Leftovers, if you have any, should be covered and stored in fridge.

Well that's one of many things I have been making, what about you? Come share at our weekly Anything Goes linky. 

Fantastic Spring and Easter Features

Curiositaellya Painted Spring Eggs

What's Cooking, Love? Carrot Cake Muddy Buddies

Back To The Basics Planting Seeds In Egg Shells

Crafty Journal Bunny Money

I Gotta Create Chenille Ear Bunny Eggs

The Seven Year Cottage Little Chicks

24 Cottonwood Lane DIY Easter Wreath

Kitchen Fun With My 3 Sons Bunny Pot Pies

Joyful Homemaking Butterfly Cake

Thanks to everyone that parties here at Bacon Time each week for our Anything Goes Linky. Hope to see you all again real soon. If you have not had a chance to vote yet in the 1 Million dollar Pillsbury Bake-Off contest, I hope you will. You can find my Bacon Asian Orange Chicken Pizza in the voting recipe gallery. Voting ends on March 28, 2013.

Please Vote Here

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One Dozen More Spring Inspired Fantastic Features and In Memory

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Right after I had finished typing this post, I received some heart breaking news.  Today I am accepting prayers for my family.  My Grandpa Fred Eyre passed away Tuesday night.  May God be with my Grandma, Dad, cousins, and the rest of the Eyre clan.

It's been a long week, filled with emotions, to make matters worse, my little Lucas and I are both sick.  Your lovely links from last week did help to cheer me up.  I had a harder time then normal narrowing down  my favorites for features.  I hope these all inspire you too!  Thanks for linking up.  Hope to see you again on Friday for another fabulous linky party.

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April Fools is over but you will still want to pull one over on your kids with these miniature donuts.  Can you guess what they are made with, head to Blue Skies Ahead to find out.

One Dozen Spring Inspired Fantastic Features

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It's that time of the week when I share some of my favorite links from last weeks Anything Goes linky.  Just in  case you didn't know it yet, you are all awesome! As the saying goes, "the proof is in the pudding" so lets dig into those featured links:

Peaches and Bees shared the sweetest Springy ruched skirt.

Easy Bunny Bread & Spaghetti Nest with Meatball Eggs

Easy bunny bread, just slice your favorite sandwich roll half way down the middle, butter
and sprinkle with garlic and herbs. Toast under broiler for a minute or two until toasted.

After you boil spaghetti, drain and mix with mozzarella, then bake in ramekins, at 425 F
degrees for 10 minutes.  You can use a small measuring spoon to push center in after
baking to make your nest have plenty of room for meatballs.

Creamy Meatballs In A Spaghetti Nest

I was Springing for Dinner with this one! I decided to use the incredibly versatile and tasty  Kraft Philadelphia Italian Cheese and Herb Cooking Creme to prepare a super special Spring inspired dinner. Creamy meatballs resembling our eggs will be served in a gooey cheesy spaghetti nest. Served with some easy bunny bread. This one is sure to make everyone young and old smile. My two boys just couldn't get enough.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 4

• 10 ounce(s) of Philadelphia Italian Cheese & Herb
• 24 Count of Mini Italian Fully Cooked Frozen Meatballs
• 8 ounce(s) of Dry Spaghetti
• 2 cup(s) of Kraft Shredded Mozzarella Cheese

Steps

1. Bring to a boil over high heat, about 4 quarts of water, on the stove top in a large pot, and preheat oven to 425 F degrees.
2. Place meatballs in a medium/large non stick saute pan and add cooking creme. Stir to coat. Simmer for 15 minutes or until heated through, covered, stirring occasionally. If cooking creme gets to thick for your liking, you can add a little pasta water to it, and stir.
3. Add pasta to boiling water and prepare as directed on the spaghetti package. Mine took 6 minutes until it was al dente.
4. Drain water from spaghetti and return pasta to your pot. Add shredded cheese and toss to coat.
5. Spray four (7 ounce) ramekins with non stick butter or olive oil flavored spray on bottom and sides. Fill each one with spaghetti. And bake in the center of your preheated oven for 10 minutes.
6. When spaghetti is done baking you can use a small measuring cup to push in center, making the spaghetti resemble a nest. Fill each spaghetti nest with your cooking creme coated meatballs.
7. Optional serve with bunny bread, as I did, and garnish with fresh chopped parsley or basil.

We enjoyed this so much, and since it is such an easy dinner, I made it again and used a red marinara to change it up.  The preparation is the same as above.  Here are those pics.

This time I let my son draw a face on the bread with edible markers.

I hope you cook up some fun Spring memories in your own home.   If you would like to watch the cooking video for this recipe you can at the RWOP.  The link is on my left side bar.