- Prep Time:
- 15 min
- Inactive Prep Time:
- --
- Cook Time:
- 10 min
- Level:
- Easy
- Serves:
- 2 servings
Ingredients
- 1 teaspoon granulated sugar
- 1/4 teaspoon cornstarch
- 1/8 teaspoon cinnamon
- Dash salt
- 1/2 cup diced Fuji apple
- 1/8 teaspoon lemon juice
- 1 tablespoon reduced-fat/light cream cheese, room temperature
- 1/2 cup fat-free whipped topping, thawed from frozen
- 2 (9-inch) ready-to-use dessert crepes (can be found in the produce aisle)
- 1 teaspoon fat-free or light caramel dip, room temperature
- Powdered sugar, for optional garnish
Directions
In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.
Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.
Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.
Bring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)
Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!
PER SERVING (1 crepe, 1/2 of recipe): 130 calories, 2.5g fat, 209mg sodium, 24g carbs, 0.5g fiber, 12g sugars, 1.5g protein
- Prep Time:
- 30 min
- Inactive Prep Time:
- --
- Cook Time:
- --
- Level:
- Easy
- Serves:
- 4-6 servings
Ingredients
- 6 cups raspberries (4 to 5 pints)
- 1/4 cup 100% grape or apple juice
- 1 cup superfine sugar
- 1 1/2 cups buttermilk
- 1/4 cup heavy cream
- Salt and freshly cracked pepper
Directions
Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.
Photograph by Con Poulos
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