Blueberry Crepes
Ingredients
12 rich crepes
2 Tbsp. cornstarch
2 Tbsp. granulated sugar replacement
1 dash salt
1 C. skim milk
1 Tbsp. lemon juice
2 tsp. vanilla extract
2 C. fresh blueberries, rinsed
1 C. low calorie whipped topping, prepared
Cooking Instructions
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. 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 Tbls. whipped topping.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)