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Crepes with Berries

In Providence, Utah, Leica Merriam greets the day in a luscious way--with homemade crepes served with berries and yogurt. "I found this low-fat recipe in a magazine and made it even quicker and lighter," she writes. "The crepe batter whips up so easily in the blender."

8 ServingsPrep: 15 min. + chilling Cook: 20 min.

Ingredients

2 tablespoons sugar
4 cups blueberries, blackberries and/or raspberries
1 cup fat-free milk
1 egg
3 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 cup cornmeal
16 teaspoons reduced-sugar apricot preserves
1 cup (8 ounces) reduced-fat reduced-sugar vanilla yogurt

Directions

Sprinkle sugar over berries; gently toss to mix. Cover and
refrigerate. In a blender, combine the milk, egg, egg whites and
extracts; cover and process until blended. Add the flour and
cornmeal; cover and process until blended. Cover and refrigerate for
1 hour.
Coat a 7-in. skillet with cooking spray. Heat skillet over medium
heat. Pour about 2 tablespoons batter into the center of skillet.
Lift and tilt pan to evenly coat bottom. Cook until top appears dry;
turn and cook 15-20 seconds longer. Remove to a plate; keep warm.
Repeat with remaining batter, coating with additional cooking spray
as needed.
Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe

2 of 2

Crepes with Berries (continued)

Directions (continued)

into quarters; place two crepes on an individual plate. Top with 2
tablespoons yogurt and 1/2 cup berry mixture. Serve immediately.
Yield: 8 servings.

Nutrition Facts: One serving (2 filled crepes with 2 tablespoons yogurt and 1/2 cup berries) equals 156 calories, 1 g fat (trace saturated fat), 28 mg cholesterol, 60 mg sodium, 30 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.