Christian Photographers Community

Fresh Fruit Crepes

Fruit Topping:

2 Tbsp.-1/4 cup brown sugar

Juice of one lime or lemon (Approx. 2 Tbsp.)

2 cups sliced fresh or unsweetened frozen  strawberries

½ cup fresh or frozen blueberries



Crepes

1 cup Lowfat ricotta cheese

2 Tbsp. brown sugar

¼ tsp. cinnamon

6 (6-inch) corn or whole wheat tortillas

2 tsp. trans fat-free margarine

Combine brown sugar and lime or lemon juice with strawberries and blueberries in a small bowl.  (Use other combinations of seasonal fruits, or unsweetened frozen fruits, as desired and as available). Stir to dissolve sugar and set aside.

To prepare crepes, combine ricotta, brown sugar, and cinnamon in a small bowl. Spoon approximately 2 Tbsp. on half of each tortilla; fold over to enclose the filling (warming the tortillas for 10 seconds in the microwave will help them bend more easily)

Melt 1 tsp. margarine in a large skillet over medium heat.  Place 2 or 3 of the filled tortillas in the skillet, and cook for several minutes on each side until crisp and lightly browned.  Repeat with the remaining margarine and tortillas.  Spoon fruit topping over crepes and serve while hot.

Makes 6 servings, with 200 calories per serving, 5 g. fat, 10 mg. chol., 200 mg. sodium, 3 g. fiber, 35 g. carb.

I would really like these....now to get some ingredients to fix them.