Cookie
Administrator
8 prepared crepes
2 oz reduced fat cream cheese, at room temperature
1/2 cup reduced fat sour cream
3 tbsp. packed light brown sugar
1/2 tsp. grated lemon peel
1/4 tsp. vanilla extract
3 cups strawberries, sliced
Wrap the stack of crepes in plastic wrap and microwave on high power for 1 minute.
In a medium bowl, combine the cream cheese, sour cream, 2 tbsp of the brown sugar, the lemon peel, and vanilla. Using an electric mixer on medium speed, beat well.
Evenly divide the cream cheese mixture among the crepes and spread into a thin layer. Evenly scatter 2 cups of the strawberries over the cheese mixture. Fold each crepe in half, then in half again. Arrange on a serving plate.
In a food processor, combine 3/4 cup of the remaining strawberries and the remaining 1 tbsp. brown sugar. Process until smooth. Stir in the remaining 1/4 cup strawberries. Spoon over the crepes.
Makes 8 servings
2 oz reduced fat cream cheese, at room temperature
1/2 cup reduced fat sour cream
3 tbsp. packed light brown sugar
1/2 tsp. grated lemon peel
1/4 tsp. vanilla extract
3 cups strawberries, sliced
Wrap the stack of crepes in plastic wrap and microwave on high power for 1 minute.
In a medium bowl, combine the cream cheese, sour cream, 2 tbsp of the brown sugar, the lemon peel, and vanilla. Using an electric mixer on medium speed, beat well.
Evenly divide the cream cheese mixture among the crepes and spread into a thin layer. Evenly scatter 2 cups of the strawberries over the cheese mixture. Fold each crepe in half, then in half again. Arrange on a serving plate.
In a food processor, combine 3/4 cup of the remaining strawberries and the remaining 1 tbsp. brown sugar. Process until smooth. Stir in the remaining 1/4 cup strawberries. Spoon over the crepes.
Makes 8 servings
