| 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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