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Add a photoServings: 12
Ingredients
- 12 x Rich Crepes
- 2 Tbsp. (30 mL) cornstarch
- 2 Tbsp. (30 mL) granulated sugar replacement
- 1 dsh salt
- 1 c. (250 mL) skim lowfat milk
- 1 Tbsp. (15 mL) lemon juice
- 2 tsp (10 mL) vanilla extract
- 2 c. (500 mL) fresh blueberries (rinsed)
- 1 c. (250 mL) lo-cal whipped topping (prepared)
Directions
- Reserve crepes. Combine cornstarch, sugar replacement, salt, lowfat milk, lemon juice and vanilla in saucepan. Cook and stir over medium heat till slightly thickened; remove from heat. Crush 1 c. (250 mL) of the blueberries and add in to cream mix. Return to heat, and cook and stir till thickened. Cold. Mix in remaining blueberries. Divide proportionately between crepes, and fold or possibly roll the crepes. Top each with heaping 1 tblsp (15 mL) topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 29 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 55mg | 2% |
| Total Carbs 6.1g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.69g | 2% |
| Protein 0.92g | 1% |
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