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Raspberry Preserve Crescent Rolls
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Yield: 8 servings (4 points each for blue, green and purple)

  • 1 tube reduced-fat Pillsbury crescent rolls
  • 1/2 cup sugar free Smucker's raspberry preserves
  • 6 tablespoons granulated Splenda
  • 1 tablespoon cornstarch
  • 3 teaspoons skim milk
  1. Preheat oven to 375 degrees F.

  2. Unroll the crescent roll dough and break apart into the pre-cut triangles.

  3. Line a baking sheet with parchment paper. Lay out a cresent roll and spread the preserves over it, then roll it up. Repeat with the remaining 7 cresent rolls.

  4. Place in the oven for 9-12 minutes, until the crescent rolls are golden.

  5. While the crescent rolls are baking add the Splenda and cornstarch to a mini food processor. Press "grind" until it becomes powdered sugar (about 15-20 seconds).

  6. Pour the powdered sugar into a small bowl then add the skim milk. Stir together.

  7. Let the crescent rolls cool for a minute then drizzle the glaze over them. Enjoy!