1 can of crescents
1 small apple, peeled and sliced thin
1 small carton fresh blueberries
1/4 stick of butter
1/4 cup white wine
1/2 cup sugar*If using Splenda, use 1/4 cup
1 TBS. ground cinnamon
Peel apple and slice thin. Spinkle apple with ground cinnamon. Mix well so all the apples have cinnamon on them. Spread out crescents and place 3 to 4 slices of cinnamon apple in each crescent. Roll crescents and bake at 350 for 10 to 12 minutes or until golden brown. In a medium skillet over high heat, melt butter and sugar. Fold in blueberries and add wine. Lower heat and simmer for 10 minutes. Spoon blueberry sauce over hot apple-cinnamon crescents.
Tip of the week: Try not to stir the sauce too much. The sauce will thicken on it's own.