Strawberries-and cream crepes

6 servings

Ingredients

Quantity Ingredient
* * * * * * * *
3 cups Sliced fresh strawberries
⅓ cup Sugar
⅔ cup Light Process cream cheese- product, softened
⅓ cup Granulated Sugar
¾ cup Nonfat sour cream- alternative
1 tablespoon Fresh lemon juice
½ teaspoon Grated Lemon rind
6 Desert Crepes
1 tablespoon Sifted powdered Sugar
* * * * * * * *

Directions

FROM LOIS FLACK

CYBEREALM BBS 315-786-1120

Combine strawberries and granulated sugar in a bowl; stir well.

Cover and chill 1 hour.

Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth. Spread ¼ cup cream cheese mixture over half of each crepe, and top with ½ cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar.

Serve immediately.

Yield: 6 servings ( 1 crepe each) Calories.....249 (22% from fat) Protein.....7.9g Fat.....⅗.1g Carbohydrate.....⅖.8g Fiber......⅕.3g Cholesterol....33mg Iron.............1mg Sodium........194mg Calcium.........87mg Source: "Cooking Light" - May 1994 edition Typed by: Lois Flack, <CYBEREALM BBS>, Watertown, New York

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