Whole red ripe strawberries are cooked slowly in open kettles, then combined with other natural ingredients to make this terrific fruit syrup. You can see the strawberries in the bottle, and as the syrup is poured on pancakes, waffles, oatmeal, or crepes. It is also great as a topping for ice cream, cheesecake, and other desserts.
Fruit Syrup Crescent Roll Cheesecake Bars
- 2 cans of Pillsbury crescent rolls (Keep refrigerated until ready to use)
- 2 blocks of cream cheese (softened at room temperature)
- 1-2 c. fresh fruit mixed
- 1-2 c. fruit syrup (any flavor)
- 1/2 c. sugar
- 1 egg
Preheat oven to 350F. Mix fruit and syrup set aside. In a medium bowl mix cream cheese, egg, and sugar together until well blended. Set aside, layer crescent rolls in a lightly sprayed sheet cake pan, put them so there are no spaces between them. Pour cream cheese mixture over top and spread gently to cover completely. Mix fruit and syrup together in a bowl. Pour fruit mixture over the cream cheese mixture. Now put second layer of crescent rolls on top of the mixture, covering completely. Bake for about 15 minutes or until golden brown. (You can lightly baste with butter if desired.) Cool for about 20 minutes then place in the refrigerator until well chilled, cut into squares and serve.