Prep Time 5 minutes
Makes 10 puffs
|1||package (8 ounces) refrigerated reduced-fat crescent roll dough|
|1/2||(8-ounce) package reduced-fat cream cheese|
|2||to 3 teaspoons sugar substitute*|
|2||tablespoons fat-free (skim) milk|
|1/4||cup raspberry all-fruit spread|
*This recipe was tested with sucralose-based sugar substitute.
- Preheat oven to 400° F.
- Separate crescent roll dough into 8 triangles; unroll on lightly floured surface. Brush 1-1/2 teaspoons fruit spread evenly over each roll. Roll up each triangle, starting at wide end. Place crescents on ungreased baking sheet. Bake according to package directions.
- Meanwhile, combine cream cheese, sugar substitute, milk and vanilla in small bowl; beat with electric mixer at medium speed until smooth. Spoon about 1 tablespoon cream cheese mixture over each cooled roll.
For an even lighter-tasting roll, replace the cream cheese mixture with powdered sugar. Simply sprinkle 2 tablespoons evenly over all.
|Serving Size:||1 puff|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||40 %|
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