Ingredients:
Twelve crepes
2 tablespoons cornstarch
2 tablespoons granulated sugar replacement
Dash salt
1 cup skim milk
1 tablespoon lemon juice
2 teaspoon vanilla extract
2 cups fresh blueberries (rinsed)
1 cup low-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 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 tablespoon of topping.
Recipe yields 12 Blueberry Crepes.
Calories per crepe: 72
Diabetic Exchange per serving: 1/2 bread, 1/2 fat
