I know I’m supposed to be on a diet, but I found this recipe, and oh my goodness. I will admit I have not made these yet, but in looking at the comments on it, I just couldn’t help but want to share it. It’s so easy, it’s ridiculous. I absolutely love sweet cream cheese and fruit, so this is a win in my book. My husband’s too, but that’s a different story. This would be an easy weeknight dessert, or something you could make Sunday night as a sweet breakfast treat for during the week. And I’m sure you can use strawberries instead of blueberries if you’d like, or Marion-berry if you’re wanting to live on the wild side. Oregon Marion-berries are delicious, and I’m lucky enough to live in Washington so they make their way up this way rather frequently. Might have to share my recipe for Marion-berry pie sometime too.


1 can of refrigerated crescent rolls
4 oz. Philly Cream Cheese, softened
2 Tbs. sweetner
1/2 c. blueberries

Preheat oven to 375.Unroll dough into 4 rectangles, pressing seams together to seal.In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2″ from the edges. Top each with blueberries.

Bring the corners together on top and seal. Place on an ungreased baking sheet and bake for 11-13 minutes until golden brown on the edges.

It’s as easy as that. 🙂 Give them a shot and let me know what you think of them in the comment section below!