3/4 c. sugar
2 pkgs. light cream cheese
1 tsp. vanilla
1 tsp. lemon juice
1 egg, separated
2 (8 oz.) pkgs. refrigerated crescent dinner rolls
Powdered sugar

Cream the sugar, cream cheese (softened to room temperature), vanilla, lemon juice and egg yolk on low speed with electric mixer until thoroughly creamed.

Unroll and spread one package of rolls on the bottom of a 13 x 9 x 2 inch pan, which has been greased or coated lightly with non-stick vegetable spray. Press perforations together to seal. Spread cream cheese mixture over the bottom layer. Unroll and arrange second package of rolls on top of cream cheese. Whip egg white slightly and brush over top. Bake at 350 degrees for 25 minutes. When cool, sprinkle with powdered sugar.