🥐 Guilt-Free Blueberry Cheesecake Rolls

🥐 Guilt-Free Blueberry Cheesecake Rolls

A perfect fusion of creamy cheesecake and tart berries in a flaky, golden crust.

• Prep time: 10 minutes

• Cook time: 10-13 minutes

• Yield: 8 Rolls

• Calories: 133 kcal per roll

Ingredients

• Dough: 1 tube (8 oz) Reduced-fat Crescent Roll dough (8 triangles)

• Filling: 3 oz Cream cheese (1/3 less fat), softened

   

• Sweetener: 2 ½ tbsp Powdered sugar

• Flavor: ½ tsp Vanilla extract

• Fruit: ⅔ cup Fresh blueberries

Instructions

1. Prep the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

2. Cream the Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and fluffy.

3. Prepare the Dough: Unroll the crescent dough and separate it into the 8 pre-cut triangles. Lay them out on a clean surface with the wide base facing you and the point facing away.

4. Layer & Roll: * Spread a dollop of the cream cheese mixture onto the widest third of each triangle.

   • Place two rows of fresh blueberries on top of the cream cheese.

   • Carefully roll the dough from the wide base toward the point, tucking the berries in as you go.

5. Bake: Place the rolls on your prepared baking sheet. Bake for 10–13 minutes or until the pastry is a beautiful golden brown.

6. Serve: Let them cool for just a minute (the berries get hot!) and enjoy while warm.

Nutritional Snapshot (Per Roll)

💡 Pro-Tips for the Best Rolls

• Dry the Berries: After washing your blueberries, make sure they are completely dry. Excess water can make the dough soggy.

• The “Zest” Factor: If you want to brighten up the flavor, grate a little lemon zest into the cream cheese mixture. Lemon and blueberry are a match made in heaven!

• The Glaze (Optional): If you have a few extra calories to spare, whisk a tiny bit of milk into some extra powdered sugar and drizzle it over the rolls while they’re still warm.