Raspberry Key Lime Crepes

By Sarah-Lyn

Key lime juice turns cream cheese into the refreshing filling for these berry crepes. Sometimes, I even pipe the sweet filling into phyllo-dough cones that I bake separately. –Wolfgang Hanau of West Palm Beach, Florida

Ingredients

• 3 tablespoons key lime juice
• 1 package (12.3 ounces) silken firm tofu, crumbled
• 6 ounces reduced-fat cream cheese, cubed
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• 2/3 cup confectioners' sugar, divided
• 2-1/2 teaspoons grated lime peel
• Dash salt
• Dash ground nutmeg
• 6 prepared crepes (9 inches)
• 1-1/2 cups fresh raspberries

Details

Servings 6

Preparation

Step 1

In a blender, combine the lime juice, tofu and cream cheese; cover and process until smooth. Set aside 1 teaspoon confectioners' sugar. Add the lime peel, salt, nutmeg and remaining confectioners' sugar; cover and process until blended. Cover and refrigerate for at least 1 hour.

Spread cream cheese mixture over crepes. Sprinkle with raspberries; roll up. Dust with reserved confectioners' sugar. Yield: 6 servings.


Nutrition Facts: 1 filled crepe equals 222 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 247 mg sodium, 28 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat, 1/2 fruit.