• Cooking Time: 11-13 minutes
  • Servings: 8
  • Preparation Time: 10 minutes



  • 1 tube reduced fat crescent rolls
  • 1/2 c. chopped walnuts
  • 1/2 c. brown sugar
  • 1 stick butter at room temperature
  • 8 oz. reduced fat cream cheese at room temperature
  • 1/2 pint raspberries
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract


  • Preheat oven to 375 degrees.
  • Separate crescent rolls and lay flat.
  • Toss walnuts with brown sugar in a small bowl and spread about 1 tsp. of mixture over each roll, setting aside any extra.
  • Roll into crescent shapes and place on a cookie sheet lined with parchment paper.
  • Bake 11-13 minutes, or until just golden.
  • Set on wire rack to cool.
  • Add raspberries to a food processor and puree.
  • In a large bowl, beat butter, cream cheese, sugar, and vanilla until smooth. Fold in raspberry puree.
  • Spoon over crescents and sprinkle with any remaining walnuts.

Categories: Breakfast  Brunch  Dessert  Roll  Sweet 
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