Preheat oven to 375 degrees.
In a small bowl, mix together the softened cream cheese, lemon juice, lemon zest and sugar. Fold in the blueberries.
Unwrap the crescent dough and separate into 8 triangles. Before rolling the crescent roll as you normally would, place a spoonful of the blueberry mixture at the top end. Roll the crescent over the mixture. Secure the ends by pinching the dough around the filling. Place each crescent on a prepared baking sheet and bake for about 11 minutes, or until golden brown.
While crescents are cooking, melt 2 ounces of Reduced-Fat cream cheese in a small saucepan over low heat. Stir in fat free half-and-half and sugar. Keep warm.
When the crescents are finished baking, remove from the oven and allow to cool for about 3 minutes. Then drizzle the icing over the crescents using a spoon. Top off with lime and lemon zest. Garnish with additional fresh blueberries.
This is an original recipe by cookinlean.com. Inspiration from Giada De Laurentiss: Blueberry and Mascarpone Turnovers.