Blueberry Crepes (Diabetic)

Blueberry Crepes (Diabetic)

Time: 25 mins

Ingredients

  • 12 crepes, ready made
  • 2 tablespoons cornstarch
  • 2 tablespoons Splenda granular
  • 1 dash salt
  • 1 cup skim milk
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups fresh blueberries, rinsed
  • 1 cup reduced-calorie whipped topping

Directions

  • 1 Reserve crepes.
  • 2 Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.
  • 3 Cook and stir over medium heat until slightly thickened; remove from heat.
  • 4 Crush 1 cup of the blueberries and add to cream mixture.
  • 5 Return to heat, and cook and stir until thickened.
  • 6 Cool.
  • 7 Fold in remaining blueberries.
  • 8 Divide evenly between crepes, and fold or roll the crepes.
  • 9 Top each with heaping 1 tablespoon topping.
  • 10 Exchange 1 serving: 1/2 bread 1/2 fat.
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