Fruit Crepes with Creamy Sauce

Name: Fruit Crepes with Creamy Sauce
Yield: 14
Cuisine: French
Ingredients: 1/2 package (8-oz size) cream cheese, softened; 1/4 cup powdered sugar; 1 cup Mountain High® original or lowfat plain, vanilla or strawberry yoghurt; 2 cups (1 pint) thinly sliced strawberries; 1 cup fresh blueberries; 1 cup Mountain High® original or lowfat plain, vanilla or strawberry yoghurt; 2 eggs, beaten; 1 cup all-purpose flour; 1/4 cup instant mashed potato flakes; 2 tablespoons sugar; 1/2 cup water plus 3 tablespoons

14 Servings
130 Calories per Serving

A light finish for any meal. The crepes are easy to prepare, thanks to the potato flakes.

Ingredient List

Creamy Sauce:

1/2 package (8-oz size) cream cheese, softened
1/4 cup powdered sugar
1 cup Mountain High® original or lowfat plain, vanilla or strawberry yoghurt

Crepes:

2 cups (1 pint) thinly sliced strawberries
1 cup fresh blueberries
1 cup Mountain High® original or lowfat plain, vanilla or strawberry yoghurt
2 eggs, beaten
1 cup all-purpose flour
1/4 cup instant mashed potato flakes
2 tablespoons sugar
1/2 cup water plus 3 tablespoons

Preparation

In a small bowl, mix cream cheese with sugar until smooth. Add 1 cup yoghurt and stir until well blended. Cover and chill.
In a small bowl, combine the berries. Set aside. In a medium bowl, combine 1 cup yoghurt and eggs and mix well. Add flour, potato flakes, sugar, and 1/2 cup of the water and mix well. Add additional water, 1 tablespoon at a time, if batter is too thick.
Spray 8-inch skillet with cooking spray. Heat skillet over medium heat. Pour in a scant 1/4 cup of batter and rotate skillet to evenly coat bottom of pan. Cook for about 1 minute. As edges of crepe begin to cook, run a spatula gently around it. Shake pan. Crepe will start to slide as it browns on the bottom. Flip crepe over and cook for an additional minute, until both sides are lightly browned. Remove crepe from pan and set aside on a plate. Repeat until all batter is used. (Crepes can be made ahead of time. Cool completely before stacking in an air tight bag, and kept in refrigerator for up to 2 to 3 days.
To assemble crepes, lay a crepe out on a plate, drizzle with a little sauce, and place 2 to 3 tablespoons of berries in a line in the center. Fold crepe over berries and roll up crepe. Top with a dollop of the cream sauce. Repeat with remaining crepes.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 4 1/2g 7%, Saturated Fat 2 1/2g 11%, Cholesterol 40mg 13%, Sodium 60mg 2%, Potassium 150mg 4%, Total Carbohydrate 18g 6%, Dietary Fiber 1g 4%, Vitamin A 4%, Vitamin C 15%, Calcium 6%, Iron 4%, Vitamin D 0%, Vitamin E 0%, Thiamin 6%, Riboflavin 6%, Niacin 4%, Vitamin B6 0%, Folic Acid 6%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 4%, Magnesium 0%, Zinc 0%, Selenium 8%, Copper 0%, Manganese 10%

Nutrition Other (Amount per serving)

Calories 130, Calories from Fat 40, Trans Fat 0g, Monounsaturated Fat 1g, Polyunsaturated Fat 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 8g, Protein 4g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 1, Starch 1, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1, Fruits 1/4c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 0tsp