Strawberries and cream cheese crepes a nice treat
Using fat-free cream cheese in these crepes instead of full-fat cream cheese saves 67 calories and 10 grams of fat a serving. Recipe courtesy of the Mayo Clinic.
4 oz. fat-free cream cheese, softened
2 T. sifted powdered sugar
2 tsp. vanilla extract
2 prepackaged crepes, each about 8 in. in diameter
8 strawberries, hulled and sliced
1 tsp. powdered sugar for garnish
2 T. caramel sauce, warmed
Preheat the oven to 325 F. Lightly coat a baking dish with cooking spray.
In a mixing bowl, blend the cream cheese until smooth using an electric mixer. Add the powdered sugar and vanilla. Mix well.
Spread 1/2 of the cream cheese mixture on each crepe, leaving 1/2 inch around the edge. Top with 2 tablespoons strawberries. Roll up and place seam-side down in the prepared baking dish. Bake until lightly browned, about 10 minutes.
Cut crepes in half. Transfer to four individual serving plates. Sprinkle each with powdered sugar and top with 1/2 tablespoon caramel sauce. Serve immediately.
Nutritional analysis per serving: serving size: 1/2 crepe; calories 156; sodium 327mg; total fat 4g; total carbohydrate 22g; saturated fat 1g; dietary fiber 1g; monounsaturated fat 2g; protein 8g; cholesterol 54mg.