Blueberry Crepes Recipe
Diabetic Friendly Recipe
Delicious and bursting with blueberries filled crepes that are great for breakfast or even a dessert!
2 tablespoons cornstarch
2 tablespoons granulated sugar replacement (such as Stevia)
1 cup skim milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups fresh blueberries (rinsed)
1 cup low calorie 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 makes 12 Crepes
Serving Size: 1 crepe
Calories per crepe: 72
Diabetic Exchange per serving: 1/2 bread, 1/2 fat
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