Ingredients
1 tube (4 ounces) refrigerated crescent rolls3/4 cup raspberry yogurt2/3 cup fresh raspberries
Preparation
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.
