Raspberry Key Lime Crepes Recipe

Raspberry Key Lime Crepes Recipe
Photo by: Taste of Home
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Key lime juice turns cream cheese into the refreshing filling for these berry crepes. Sometimes, I even pipe the sweet filling into phyllo-dough cones that I bake separately. –Wolfgang Hanau of West Palm Beach, Florida

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  • 6 Servings
  • Prep: 20 min. + chilling

Ingredients

  • 3 tablespoons key lime juice
  • 1 package (12.3 ounces) silken firm tofu, crumbled
  • 6 ounces reduced-fat cream cheese, cubed
  • 2/3 cup confectioners' sugar, divided
  • 2-1/2 teaspoons grated lime peel
  • Dash salt
  • Dash ground nutmeg
  • 6 prepared crepes (9 inches)
  • 1-1/2 cups fresh raspberries

Directions

  • In a blender, combine the lime juice, tofu and cream cheese; cover and process until smooth. Set aside 1 teaspoon confectioners' sugar. Add the lime peel, salt, nutmeg and remaining confectioners' sugar; cover and process until blended. Cover and refrigerate for at least 1 hour.
  • Spread cream cheese mixture over crepes. Sprinkle with raspberries; roll up. Dust with reserved confectioners' sugar. Yield: 6 servings.

Nutrition Facts: 1 filled crepe equals 222 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 247 mg sodium, 28 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat, 1/2 fruit.

Raspberry Key Lime Crepes published in Light & Tasty April/May 2006, p41

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Raspberry Key Lime Crepes Recipe

Raspberry Key Lime Crepes

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