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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.2
  • Total Fat: 8.8 g
  • Cholesterol: 5.8 mg
  • Sodium: 251.5 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.3 g

View full nutritional breakdown of Blueberry Crescent Rolls calories by ingredient
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Blueberry Crescent Rolls

Submitted by: BIGT_56
Blueberry Crescent Rolls

Introduction

These are so yummy whether plain, with frosting, or with ice cream (not in the calorie count). You can use any fresh or frozen fruit. I plan to try strawberries the next time. These are so yummy whether plain, with frosting, or with ice cream (not in the calorie count). You can use any fresh or frozen fruit. I plan to try strawberries the next time.
Number of Servings: 8

Ingredients

    Rolls:
    1 package refrigerated Lowfat Crescent Rolls
    1 Tbsp. light whipped butter
    1 Tbsp. brown sugar (not packed)
    1/4 tsp. cinnamon
    2 cups fresh or frozen (drained) blueberries
    1 oz. pecan pieces (optional)

    Icing (optional):
    1/4 cup Lowfat Cool Whip
    3 Tbsp. low-fat cream cheese
    1 Tbsp granulated sugar


Tips

You can cut more calories if you use less berries, a sugar substitute, and use fat free Cool Whip and fat free cream cheese.
The calorie count with the ingredients I have listed is: 123 cal. plain with no pecans, 147 cal. plain with the pecans, and 171 with everything plus icing. I prefer them without the icing myelf.


Directions

Preheat oven to 375 deg.

Rolls:
If using frozen berries, thaw and drain. In a small bowl, combine butter, cinnamon, and brown sugar; mix thoroughly and set aside.

Unroll dough sheet and lay it flat on a dry surface, with the short sides on the right and left. Push dough a little to get rid of perforations. Spread evenly with butter mixture. Scatter berries and pecans (if using) over dough.

Roll dough into a log (horizontally) as tight as possible. With the seam side underneath, cut into 8 pinwheels with a serrated knife.

Spray a baking sheet with nonstick spray and evenly place pinwheels flat on the sheet withthe swirl sides facing up. Bake for 15 minutes or until golden brown. Allow to cool slightly.

Frosting:
To make the frosting, combine Cool Whip, cream cheese, and 1 Tbsp. of granulated sugar (can use powdered sugar also, I just didn't have any at the time) in a small bowl. Mix until smooth and well blended. Set in refrigerated until ready to use.
When rolls are cool, evenly distribute frosting among the tops of the pinwheels.

Serving Size: 1 roll

Number of Servings: 8

Recipe submitted by SparkPeople user BIGT_56.






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