Blueberry Crepes(Diabetic)

Lisa UK 11-06-99 2:03 AM pt (US)

KYoung's Recipes for Diabetics : COLLECTION
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
(Yield: 12 servings)

12 Rich Crepes (recipes follows)
2 tblsp (30 mL) cornstarch
2 tblsp (30 mL) granulated sugar replacement
dash salt
1 cup (250 mL) skim milk
1 tblsp (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.

Exchange 1 serving: 1/2 bread, 1/2 fat

Calories 1 serving: 72

Rich Crepes
(Yield: 36 6-in. (15-cm) crepes)

3 eggs
dash salt
2 tblsp (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.

Exchange 1 crepe: 1/4 full-fat milk, Calories 1 crepe: 30

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