Blueberry Crepes

Course : Desserts
Serves: 12
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Ingredients:

12 medium rich crepes
2 tablespoons cornstarch
2 tablespoons granulated sugar replacement
1 dash salt
1 cup skim milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups fresh blueberries -- rinsed
1 cup lo-cal whipped topping -- prepared
 

Preparation / Directions:

Reserve crepes. Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan. Cook and stir over medium heat until slightly thickened; remove from heat. Crush 1 cup of the blueberries and add to cream mixture. Return to heat, and cook and stir until thickened. Cool. Fold in remaining blueberries. Divide evenly between crepes, and fold or roll the crepes. Top each with heaping 1 tblsp topping.


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