Blueberry Cheesecake Rolls

3 oz of RF cream cheese, softened to room temperature

½ teaspoon vanilla extract

2 ½ tablespoons powdered sugar

1 (8 oz) tube of reduced fat crescent roll dough (8 rolls)

⅔ cup fresh blueberries

Preheat the oven to 375.

Combine the cream cheese, vanilla and powdered sugar in a mixing bowl (or the bowl of a stand mixer).

Mix ingredients until thoroughly combined and smooth.

Unroll the crescent roll dough and separate into 8 triangles along the perforated seams.

Place one triangle of dough in front of you with the long triangle pointing away.

Spread about a tablespoon of the cream cheese mixture across the bottom third of the dough triangle.

Top the cream cheese layer with two rows of blueberries.

Starting with the edge closest to you, roll the dough forward all the way to the far tip of the triangle,

surrounding the blueberries.

Place the finished roll onto a baking sheet and repeat with remaining ingredients to create 8 rolls.

Bake for 10 to 13 minutes until the rolls are golden and serve.

NUTRITION INFORMATION PER ROLL:

133 calories, 18 g carbs, 7 g sugars, 6 g fat, 3 g saturated fat, 3 g protein, 0 g fiber (from myfitnesspal.com)

WEIGHT WATCHERS POINTS PLUS:

4 per roll (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Page footer