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