INGREDIENTS

INSTRUCTIONS

Press each warm crepe into a 6-ounce custard cup (or muffin cup)
coated with vegetable cooking spray. Place another custard cup inside
each crepe to form tulip-shaped cups; let cool completely.  Place egg
yolk in a small bowl; lightly beat with a wire whisk.  Combine 3
tablespoons sugar and cornstarch in a small saucepan; stir  well.
Gradually add milk, stirring with a wire whisk until blended. Bring  to
a boil over medium heat, stirring constantly. Cook 1 minute,  stirring
constantly. Remove from heat.  Gradually stir about one-fourth of the
hot milk mixture into egg  yolk; add to remaining milk mixture,
stirring constantly. Cook 1  minute or until thickened, stirring
constantly. Remove from heat;  stir in lime rind and lime juice.  Beat
egg whites (at room temperature) and cream of tartar at high  speed of
an electric mixer until soft peaks form. Gradually add  remaining 3
tablespoons sugar, 1 tablespoon at a time, beating until  stiff peaks
form. Gently stir one-fourth of egg white mixture into  custard. Gently
fold in remaining egg white mixture.  Place crepe-filled custard cups
on a baking sheet; remove top custard  cups. Divide custard mixture
evenly among crepe cups. Bake at 375  degrees for 15 minutes or until
puffed and golden. Remove crepes from  custard cups. Spoon about 2
tablespoons Blackberry Sauce onto each of  6 dessert plates. Place 1
filled crepe on top of sauce, and sprinkle  with powdered sugar. Yield:
6 servings.  Per serving: 83 Calories; 1g Fat (10% calories from fat);
3g Protein;  16g Carbohydrate; 36mg Cholesterol; 39mg Sodium  Serving
Ideas : Serve immediately.  Recipe by: Cooking Light, May 1994, page
108  Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28,
1997.

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