Sweet Crescents with Raspberry Frosting
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.