Ingredients:
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1 can refrigerated crescent roll dough (light or reduced-fat preferred)
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1 can (about 21 oz) sugar-free or no-sugar-added cherry pie filling
Instructions:
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Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with nonstick cooking spray.
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Separate the crescent roll dough into triangles. Place each piece in a muffin cup, pressing gently to create a small base.
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Spoon 1–2 tablespoons of cherry pie filling into each crescent cup. Fold the edges of the dough slightly over the filling.
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Bake for 12–15 minutes, or until golden brown and bubbly.
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Cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Optional: For extra flavor, dust lightly with powdered erythritol or drizzle with a glaze made from powdered sweetener and unsweetened almond milk.
These two-ingredient cherry pie cups are a dream for anyone watching their calories or sugar intake. The golden crescent roll dough puffs up perfectly around the glossy, sweet-tart cherry filling, creating a bakery-style dessert in minutes. Each cup offers just the right amount of indulgence while keeping your points low and your cravings satisfied.
Perfect for a fast dessert or an afternoon treat, these mini pies require minimal effort and cleanup. They’re soft, slightly crisp on the edges, and bursting with warm cherry goodness. Whether you enjoy them fresh from the oven or cooled with a bit of whipped cream, they’re a Weight Watchers-friendly delight that tastes anything but “light.”
