Blueberry Crepes

Name: Blueberry Crepes
Ingredients: 12 Rich crepes; 2 Tbsp. (30 ml) cornstarch; 2 Tbsp. (30 ml) granulated sugar replacement; dash of salt; 1 c. (250 ml) skim milk; 1 Tbsp. (15 ml) lemon juice; 2 tsp. (10 ml) vanilla extract; 2 c. (500 ml) fresh blueberries, rinsed; 1 c. (250 ml) low-calorie whipped topping, prepared

9 ingredients

10 steps

Ingredients

12 Rich crepes
2 Tbsp. (30 ml) cornstarch
2 Tbsp. (30 ml) granulated sugar replacement
dash of salt
1 c. (250 ml) skim milk
1 Tbsp. (15 ml) lemon juice
2 tsp. (10 ml) vanilla extract
2 c. (500 ml) fresh blueberries, rinsed
1 c. (250 ml) low-calorie whipped topping, prepared

Directions

1

Reserve crepes.
2

Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.
3

Cook and stir over medium heat until slightly thickened; remove from heat.
4

Crush 1 cup (250 ml) of the blueberries and add to cream mixture.
5

Return to heat and cook and stir until thickened.
6

Cool.
7

Fold in remaining blueberries.
8

Divide evenly between crepes and fold or roll the crepes.
9

Top each with heaping 1 tablespoon (15 ml) topping.
10

Yield: 12 servings.