- 1 tube (4 ounces) refrigerated crescent rolls
- 3/4 cup (6 ounces) raspberry yogurt
- 2/3 cup fresh raspberries
- 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.
Originally published as Raspberry Yogurt Pastries in Cooking for 2 Summer 2008, p60
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Reviewed Aug. 18, 2009
yummy I just wanted to double the recipe with my raspberries in the garden.
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