See, I DO know how to come up with healthy treats! These buttery, doughy Crescents are filled with plump, nutritious Raspberries.
~Oh, and errr, sugar & gooey Lemony Glaze, but let’s focus on the healthy Raspberries, so we can have 2 servings! 
And since I subscribe to the belief that if there’s fruit in, on, near, or around a high calorie treat, that treat then becomes a low-cal healthy option by association. SOoo these are health-food!
…just go with it! 
Each flaky Crescent is literally bursting with gorgeous ruby red Raspberries. They’re taken to another flavor level by way of a thick Lemon Glaze that totally balances out the sweet Berries perfectly!
Super delicious, quick, easy..and so impressive!
What you’ll need:
1 container of Pillsbury Crescent Rolls
1-1/2 cups of frozen Raspberries..semi-thawed (I used unsweetened)!
1 cup Sugar
The Lemon Glaze:
1 cup of Powdered Sugar
2 tbsp. Lemon Juice and/or Zest…liquid will vary a bit, just make sure you get a nice thick consistency!
Directions:
Sprinkle the Crescents with the Sugar….
Add about 2 tbsp. of Berries (don’t over fill them, use your best judgement) to the wide end of the Crescent. Make sure to leave about a 1/8″ border, or so..and roll it up. ~Seal them well with a gentle pinch!
Bake them at 350 for about 12 minutes or until they are firm and golden. If they leak a little it’s no biggie, use more Glaze and cover it up..lol!
Prepare the Lemony Glaze by combining the Powdered Sugar with the Lemon Juice until it’s a thickness you like.
Drizzle them with the glaze and serve those beauties up…
Prepare for the tastiest bite ever! ~Enjoy!
Those look incredible and I am going to make them…have to!!
looks absolutely delicious, and I’m definately going to make. Just one question, if berries already have sugar added should you still sprinkle the rolls with sugar before adding the berries?
If the berries are per sweetened..I’d limit the sugar sprinkle a bit..but to taste.
It sure looks good, I will have to try this one. Love the idea you have with cresent rolls.
Can I use raspberries? Looks delicious!
Has anyone substituted splenda for the sugar- have diabetes in this house – trying to cut down the carbs!
Someone actually just suggested it in the comments…great idea! Enjoy!:)
I think you could use powder stevia inside the crescent with the raspberries, would make a little better for those of us that have problems with sugar.I probably might add a little protein powder with the powder sugar and stevia too with the lemon juice. Also maybe add a little cream cheese inside too and with the glaze too. Looks yummy.
Made these this morning and they went fast! Very delish!!
These look like they were cut, not rolled up like a croissant. Did you spread the dough out into one piece first?
Nah..I kind of kept them as a sheet to sprinkle the sugar, the roll up process was a little messy,
giving the crescents a “rustic” shape..haha!
Nothing healthy about these since they use high trans-fat processed Pillsbury crescents. If the recipe had been to make your own crescents they would have passed the test. No healthy amount for trans fat at all.
Fresh/frozen unsweetened Raspberries are healthy.
I just made these from your recipe!! Absolutely delicious!!! Instead of sprinkling crescent rolls with sugar I mixed the sugar with a block of cream cheese and spread that onto thee crescent rolls. Wow…is all I can say!
OMG…YUMMMM!! Great idea!
How can i print your recipes?
There’s a green “Print” button at the bottom/right of each post!
I might have to try these with strawberries instead. I’m not really a raspberry fan, but the thought of sweet berries in a flaky crescent roll sounds amazing
This is my day to bug you! These are beautiful, though raspberries aren’t my thing. I would love to know the name of the font used to spell out Raspberry Crescents on the first photo. I love me some fonts. Thanks yet again, Diane
Hi Diane…no bother at all!
. But unfortunately I don’t remember the name of that font, it was on an old program that isn’t around anymore that I know of. If I come Across it I will let you know. 