- 1 tube (4 ounces) refrigerated crescent rolls
- 3/4 cup (6 ounces) raspberry yogurt
- 2/3 cup fresh raspberries
(you can mix this up with different fruits and yogurt flavors)
- 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.