Difference between revisions of "Blueberry Crepes"
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Reserve crepes. Combine [[cornstarch]], [[Granulated sugar|Sugar]] replacement, [[salt]], [[milk]], [[lemon juice]] and [[vanilla]] in saucepan. Cook and stir over medium heat until slightly thickened; remove from heat. Crush 1 cup (250 ml) of the [[blueberries]] and add to [[cream]] mixture. Return to heat, and cook and stir until thickened. Cool. Fold in remaining [[blueberries]]. Divide evenly between crepes, and fold or roll the crepes. Top each with heaping 1 tblsp (15 ml) topping. Exchange 1 serving: ½ bread ½ fat calories 1 serving: 72 | Reserve crepes. Combine [[cornstarch]], [[Granulated sugar|Sugar]] replacement, [[salt]], [[milk]], [[lemon juice]] and [[vanilla]] in saucepan. Cook and stir over medium heat until slightly thickened; remove from heat. Crush 1 cup (250 ml) of the [[blueberries]] and add to [[cream]] mixture. Return to heat, and cook and stir until thickened. Cool. Fold in remaining [[blueberries]]. Divide evenly between crepes, and fold or roll the crepes. Top each with heaping 1 tblsp (15 ml) topping. Exchange 1 serving: ½ bread ½ fat calories 1 serving: 72 | ||
Latest revision as of 08:04, 14 July 2012
Description
Ingredients
- 12 rich crepes
- 2 tbsp (30 ml) cornstarch
- 2 tbsp (30 ml) granulated sugar
- replacement
- ds salt
- 1 cup (250 ml) skim milk
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) vanilla extract
- 2 cup (500 ml) fresh blueberries
- (rinsed)
- 1 cup (250 ml) lo-calories whipped
- topping (prepared)
Procedures
Reserve crepes. Combine cornstarch, Sugar replacement, salt, milk, lemon juice and vanilla in saucepan. Cook and stir over medium heat until slightly thickened; remove from heat. Crush 1 cup (250 ml) of the blueberries and add to cream mixture. Return to heat, and cook and stir until thickened. Cool. Fold in remaining blueberries. Divide evenly between crepes, and fold or roll the crepes. Top each with heaping 1 tblsp (15 ml) topping. Exchange 1 serving: ½ bread ½ fat calories 1 serving: 72
