Ingredients Jump to Instructions ↓

  1. 1 tube (4 ounces) refrigerated crescent rolls

  2. 3/4 cup (6 ounces) raspberry yogurt

  3. 2/3 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. On a baking sheet coated with cooking spray, separate crescent dough into two rectangles; seal perforations. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack. Spread yogurt on each pastry; top with raspberries. Serve immediately. Yield: 2 servings.


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