2 8-ounce tubes refrigerated crescent rolls
4 ounces soy cream cheeze, softened
¼ cup sugar
2 tablespoons lemon juice
8 ounces peach preserves OR flavor of your choice

Glaze:
¼ cup confectioners’ sugar
½ teaspoon vanilla extract
1 tablespoons soy milk

Preheat oven to 350 degrees. Separate dough into four rectangles each; seal perforations. On a lightly floured board, roll each into a 7x3 ½-inch rectangle. In a small mixing bowl, combine cream cheeze, sugar and lemon juice until smooth; spread over rectangles. Roll up from a long side; pinch edges to seal. Holding one end, loosely coil each.

Place on ungreased cookie sheets. Top each coil with 2 teaspoons peach preserves. Bake 15-20 minutes or until golden brown.

For glaze, in a bowl, combine confectioners’ sugar, vanilla and enough soy milk to achieve desired consistency. Drizzle over top. Makes 4 servings.