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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
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional 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.
Originally published as Raspberry Key Lime Crepes in Light & Tasty April/May 2006, p41
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Reviewed on May. 01, 2011 by lnsa27
I love this recipe but am not a big fan of tofu. I substitute lowfat ricotta cheese in equal amounts. It is so good. I plan to make them for a Mother's day brunch
Reviewed on Apr. 24, 2011 by Karlyvk
I agreed with all of the other reviews and did not want to use tofu, so I substituted one container of Marscapone cheese and they turned out delicious, I also made a raspberry sauce to pour on top which was very good.
Reviewed on Jan. 10, 2011 by savanna2
simply leave the Tofu out. i make them all the time with different fruits and fillings and they turn out great. Also go on-line to recipes and get one for crepes, they are easy and simple and experiment with the fillings to whatever you like and tastes good to you.
Reviewed on May. 04, 2010 by tgbvmb
I agree, would try if there's a sub for tofu. Anyone have an alternative??
Reviewed on Apr. 27, 2010 by Judyb636
I would like to know too about something different than tofu.
Reviewed on Apr. 27, 2010 by Sunylynn1
I might make it if you can suggest a substitute for tofu.
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