Lemon Cream Rolls Directions:
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with 2 tablespoons melted light butter.
- Prepare the rolls: Place the light dinner rolls in the greased dish. Carefully cut an X into the top of each roll without cutting through the bottom. Use the handle of a wooden spoon to widen the hole for the filling.
- Make the butter mixture: In a small bowl, mix together ¼ cup melted light butter, granulated sugar substitute, and the zest of 1 lemon. Pour this mixture evenly over the rolls.
- Bake for 10 minutes.
- Prepare the filling: While the rolls are baking, whisk together the sugar-free instant lemon pudding mix, sugar-free instant cheesecake pudding mix, and unsweetened almond milk in a large bowl. Stir in the zest of the remaining lemon. Transfer the mixture into a piping bag or large ziplock bag with the corner snipped.
- Fill the rolls: Remove the rolls from the oven. Pipe the filling into the holes of each roll until full.
- Bake for an additional 5 minutes.
- Make the frosting: In a small bowl, whisk together the softened fat-free cream cheese, unsweetened almond milk, and powdered sugar substitute until smooth.
- Drizzle the frosting over the warm rolls before serving.
WW Points Calculation:
- Light Butter (6 tbsp total): 6 points
- Light Dinner Rolls (12 oz): 12 points
- Sugar Substitute (2 tbsp + ⅓ cup powdered): 0 points
- Lemon Zest (2 lemons): 0 points
- Unsweetened Almond Milk (3 cups): 0 points
- Sugar-Free Lemon Pudding Mix (1 box): 3 points
- Sugar-Free Cheesecake Pudding Mix (1 box): 3 points
- Fat-Free Cream Cheese (4 oz): 0 points
Total Points: 24
Servings: 12 rolls
Per Serving: 2 points
Nutrition Information (per serving):
- Calories: ~110 kcal
- Fat: ~4 g
- Protein: ~3 g
- Carbohydrates: ~16 g
- Sugar: ~2 g
- Sodium: ~150 mg
I'm waiting for your comments! Enjoy!
