Blueberry Crepes -diabetic desserts –>Exchanges Shown
Blueberry Crepes
12 Rich Crepes (recipes follows)
2 Tbsp (30 mL) cornstarch
2 Tbsp (30 mL) granulated sugar replacement
Dash salt
1 cup (250 mL) skim milk
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) vanilla extract
2 cups (500 mL) fresh blueberries (rinsed)
1 cup (250 mL) lo-cal whipped topping (prepared)
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 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 crepes. Top each
with heaping 1 tblsp (15 mL) topping.
(Yield: 12 servings)
Exchange 1 serving: 1/2 bread 1/2 fat
Calories 1 serving: 72
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Rich Crepes
3 eggs
dash salt
2 Tbsp (30 mL) liquid shortening
1 1/4 cup (310 mL) flour
1/2 cup (125 mL) evaporated skimmed milk
1 cup (500 mL) water
Place eggs in blender; whip to mix well. Add salt, shortening, flour, milk and
water. Whip to blend thoroughly. Allow to rest 1 hour at room temperature before
using.
Cook crepe in pan according to manufacturer’s directions.
(Yield: 36 6-in. (15-cm) crepes)
Exchange 1 crepe: 1/4 full-fat milk Calories 1 crepe: 30
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