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For the sauce:
4 cups fresh or frozen Raspberries
3/4 cup water
1 tbsp cornstarch
1/4 cup sugar
For the crepes:
1 cup white whole wheat flour
3 tbsp unsweetened dutch cocoa powder
1 1/2 cups Smart Balance® Fat Free Milk and Omega-3s
3 tbsp sugar
2 large eggs (whites only)
1 large eggs
1 tsp Smart Balance® Cooking oil
Smart Balance® Omega Non-Stick Cooking Spray
1 cup fat free whipped topping (optional)
powdered sugar (optional)
Place water and 3-1/2 cups raspberries in a blender; cover and process for 3 minutes until smooth. Strain raspberry puree and place in small saucepan along with cornstarch and 1/4 cup sugar; discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a blender, blend flour, Smart Balance® Fat Free Milk and Omega-3s, cocoa powder, 1/3 cup sugar, eggs and Smart Balance® Cooking oil until smooth.
Heat a medium nonstick skillet on medium-low flame.
When hot, spray with cooking spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture. This should make 12 crepes.
To serve, spoon 2 tbsp raspberry sauce into center of each crepe. Fold into quarters, top with remaining sauce, remaining fresh raspberries, reduced fat whipped topping and dust with powdered sugar on each. Serve warm.
Number of Servings: 12
Nutrition per serving
Saturated Fat 0g
Poly Fat 0g
Mono Fat 0g
Trans Fatty Acid 0g
Dietary Fiber 4g