Sugar Free Cheesecake Crepes
Ingredients:
1 8 Ounce package cream cheese (regular or low-fat)
1 8 Ounce tub Cool Whip
1/2 Small box Instant Sugar-free Cheesecake Pudding
1/2 Teaspoon Almond flavor
1 Package 10 crepes
(Available in the produce section of most larger stores)
1 Quart size box of strawberries or blueberries
1 Container of Marzetti Strawberry or
Blueberry Sugar-free Glaze
2 Tablespoon melted BUTTER
Flat plate with mixture of approximately 1/4 cup Splenda & cinnamon (to taste)
Clean the berries and mix with the glaze. If using strawberries chop into small pieces. Put berries with glaze in the refrigerator to chill down.
Bring cream cheese to room temperature and mix in Cool Whip, 1/2 box pudding and almond flavor. Beat with electric mixer until smooth.
For each crepe - spread 1/2 of crepe with a generous tablespoon of cream cheese mixture and roll like a jelly-roll - be sure to bring the cream filling all the way to the edge. A small dab of the mixture at the end helps keep it from unrolling. After rolling the crepe, brush 1 side with melted butter and then roll in cinnamon-'sugar' mixture.
Place rolled crepes in a long dish so they can remain flat and straight. Continue until all crepes are rolled. Typically this recipe will fill 10 crepes. Cover with plastic wrap and refrigerate.
To serve you can cut the crepes diagonally into sections, add a little whipped cream and then spoon glazed strawberries or blueberries on the crepes.
Serve with both blueberries and strawberries for a festive Fourth of July appeal.
|
|
