Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in food processor blend togehter cream cheese, sugar, egg yolk, lemon juice and vanilla. unfold 1 package crescent rolls. place the two lengths together, side by side on waxed paper. cover with another piece of waxed paper. roll out to fit a 10 and #8243;×15 and #8243; jelly roll pan (cookie sheet). ease dough into ungreased pan, spreading with hands as needed to fit pan. evenly spread cream cheese mixture over top and sprinkle with pineapple. roll out remaining package of dough. cut into strips 3/4" wide. crisscross strips on top of cheese mixture, lattice style. use leftover strips if desired, to form a border around pastry. lightly beat egg white and brush over top. bake at 350 for 25-30minutes or until golden. cool 30 minutes.

Target recipe: beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem.