| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 12 | Rich Crepes | |
| 2 | tb | (30 mL) cornstarch |
| 2 | tb | (30 mL) granulated sugar replacement |
| 1 | ds | Salt |
| 1 | c | (250 mL) skim milk |
| 1 | tb | (15 mL) lemon juice |
| 2 | ts | (10 mL) vanilla extract |
| 2 | c | (500 mL) fresh blueberries (rinsed) |
| 1 | c | (250 mL) lo-cal whipped topping (prepared) |
INSTRUCTIONS
From: kyoung@prstorm.bison.mb.ca (kyoung) Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand 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 tbs (15 mL) topping. Exchange 1 serving: 1/2 bread, 1/2 fat. Calories 1 serving: 72 REC.FOOD.RECIPES ARCHIVES /MISC DIABETIC RECIPE From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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