3 oz. lite cream cheese
Scant 1/4 c. Puritan oil
2 c. Bisquick (or any baking mix you prefer)
1/3 c. milk

Read ingredients or baking mix carefully and avoid hydrogenated shortening or animal fat.

Cut cream cheese into baking mix, mix oil and milk; stir into baking mix to form soft dough. Knead lightly on well-dusted cloth 8 to 10 times. Roll in 8x12 inch rectangle. Place on cookie sheet, spread with Pam.

FILLING:

1 (8 oz.) lite cream cheese, softened
1/3 c. sugar
1 tsp. lemon peel
2 tsp. lemon juice

Beat all ingredients until well mixed, put aside.

Spread filling down center of dough. Make cuts 2 1/2 inches long at 1 inch intervals on sides of roll. Fold strips over filling.

Mix 2 tablespoons sugar and 1 teaspoon cinnamon and sprinkle over cake. Spoon pie filling of choice down center and sprinkle with nuts. Bake 12 to 15 minutes in 425 degree oven. Cool completely.

The light cream cheese and use of the oil instead of butter reduces the fat content. Remember to slice the cake into small pieces and enjoy one! Well, maybe two!