Raspberry Key Lime Crepes Recipe

5 6 1
Raspberry Key Lime Crepes Recipe
Raspberry Key Lime Crepes Recipe photo by Taste of Home
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Raspberry Key Lime Crepes Recipe

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5 6 1
Publisher Photo
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
Featured In: Dessert Crepes Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
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 to tofu mixture; cover and process until blended. 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.
Originally published as Raspberry Key Lime Crepes in Light & Tasty April/May 2006, p41

Nutritional Facts

1 each: 222 calories, 9g fat (5g saturated fat), 26mg cholesterol, 247mg sodium, 28g carbohydrate (18g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat, 1/2 fruit.

  • 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
  1. 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 to tofu mixture; cover and process until blended. Refrigerate for at least 1 hour.
  2. Spread cream cheese mixture over crepes. Sprinkle with raspberries; roll up. Dust with reserved confectioners' sugar. Yield: 6 servings.
Originally published as Raspberry Key Lime Crepes in Light & Tasty April/May 2006, p41

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Reviews forRaspberry Key Lime Crepes

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lnsa27 User ID: 1685656 136452
Reviewed May. 1, 2011

"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"

MY REVIEW
Karlyvk User ID: 5949310 161428
Reviewed Apr. 24, 2011

"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."

MY REVIEW
savanna2 User ID: 4801602 80285
Reviewed Jan. 10, 2011

"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."

MY REVIEW
tgbvmb User ID: 1390093 161426
Reviewed May. 4, 2010

"I agree, would try if there's a sub for tofu. Anyone have an alternative??"

MY REVIEW
Judyb636 User ID: 4448067 138507
Reviewed Apr. 27, 2010

"I would like to know too about something different than tofu."

MY REVIEW
Sunylynn1 User ID: 4850291 157067
Reviewed Apr. 27, 2010

"I might make it if you can suggest a substitute for tofu."

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