Raspberry Yogurt Pastries Recipe
- 1 tube (4 ounces) refrigerated crescent rolls
- 3/4 cup (6 ounces) raspberry yogurt
- 2/3 cup fresh raspberries
- 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.
1 each: 327 calories, 13g fat (4g saturated fat), 4mg cholesterol, 491mg sodium, 43g carbohydrate (22g sugars, 3g fiber), 8g protein.
Reviews for Raspberry Yogurt Pastries
"yummy I just wanted to double the recipe with my raspberries in the garden."