Raspberry Crescents

Servings: 9



  1. Preheat oven to 375 degrees. Combine flour and baking powder, set aside. In a mixing bowl, beat egg yolks and vanilla using an electric mixer. Gradually add 1/2 cup sugar, beat on high until sugar dissolves. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add 1/2 cup sugar.
  2. Fold yolks into egg whites. Sprinkle flour mixture over egg mixture. Spread batter evenly in a greased pizza pan. Bake at 375 degrees for 12 to 15 minutes. Puree frozen raspberries; add to whipped topping.
  3. Loosen edges of cake from pizza pan. Place cake on towel. Sprinkle powdered sugar over cake. Roll the cake and towel, jellyroll style. Cool on rack. Unroll cake; remove towel. Spread cake with whipped topping mixture within 1 - inch from edges. Cut cake in 8 - pie slice cuts. Roll cuts into crescent form. Garnish with fresh raspberries and whipped topping.


281 calories, 7g fat, 4g saturated fat, 106mg cholesterol, 116mg sodium, 52g carbohydrate, 4g fiber, 6g protein