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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Shelf life, Shelf2 1 servings

INGREDIENTS

1/4 c Egg substitute
1/4 c Water
1 pn Salt
2 tb Flour
2 tb Cornstarch
2 ts Butter Buds
1/2 c Low sugar strawberry jam
1/4 c Water
2 tb Sugar
Juice from 1/4 lemon
1 tb Water
1 tb Cornstarch
1/2 ts Rum flavoring
1 c Halved strawberries
1 Fat free cream cheese
1/4 c Powdered sugar
1 ts Vanilla
2 tb Reduced fat chocolate chips
3/4 c Light whipped topping

INSTRUCTIONS

CREPE BATTER
STRAWBERRY GLAZE
FILLING
TOPPING
Prepare glaze. Combine jam, 1/4 cup water, sugar and lemon juice in
saucepan and heat until boiling. In a side bowl, mix one tablespoon water
and cornstarch together and blend in mixture in saucepan. Simmer 2 minutes.
Remove from heat and when cool, add rum flavoring and strawberries. Mix
together filling ingredients in a separate bowl and set aside. Preheat
small skillet sprayed with nonstick coating over medium heat. Make
thin-like pancakes using blended crepe batter. Assemble crepes. Fill each
crepe with 2 1/2 tablespoons filling and fold edges together to overlap.
Spoon 1/4 cup strawberry glaze across center of rolled crepe. Garnish each
crepe with 2 tablespoons whipped topping and 1 teaspoon shaved chocolate.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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