3/4 c. sugar
2 (8 oz.) pkgs. of light cream cheese, softened to room temperature
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, vanilla, lemon juice and egg yolk on low speed with mixer until thoroughly creamed.

Unroll and spread on package of rolls on bottom of a 13 x 9 x 2 inch pan, which has been greased or coated lightly with non stick vegetable spray. Press performation 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 25 minutes. When cool, sprinkle with powdered sugar.