Blueberry Crisp
INGREDIENTS:
12 Rich Crepes
2 tb (30 mL) cornstarch
2 tb (30 mL) granulated sugar
-replacement
1 ds Salt
1 c (250 mL) skim milk
1 tb (15 mL) lemon juice
2 ts (10 mL) vanilla extract
2 c (500 mL) fresh blueberries
-(rinsed)
1 c (250 mL) lo-cal whipped
-topping (prepared)
12 Rich Crepes
2 tb (30 mL) cornstarch
2 tb (30 mL) granulated sugar
-replacement
1 ds Salt
1 c (250 mL) skim milk
1 tb (15 mL) lemon juice
2 ts (10 mL) vanilla extract
2 c (500 mL) fresh blueberries
-(rinsed)
1 c (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 the 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 the crepes. Top each with heaping 1 tbs (15 mL) topping.
Exchange 1 serving: 1/2 bread, 1/2 fat. Calories 1 serving: 72
/MISC
DIABETIC RECIPE