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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)