Desserts : Fruit desserts Last Updated: Jul 27th, 2009 - 08:29:46 Saucy Blackberry Crepes By Sandra Woodruff  Printer friendly page Yield: 8 servings 8 Whole Wheat Dessert Crepes 1/2 cup reduced-fat (Neufchatel) cream cheese, softened to room temperature or whipped cream cheese 1/3 cup reduced-sugar orange marmalade or seedless blackberry jam 4 cups fresh blackberries SAUCE 1 cup fresh blackberries 1/2 cup orange juice 1/4 cup water 1/3 cup Splenda 1 tablespoon brandy 2 teaspoons cornstarch 1 tablespoon butter TOPPINGS 1 cup nonfat or light whipped topping 1/4 cup sliced almonds 1. Place all of the sauce ingredients except for the butter in a blender and blend for about 1 minute, until pureed. Pour the mixture into a wire strainer and, using a wooden spoon, push the mixture through the strainer and into a 1-quart pot. Discard the seeds. 2. Bring the blackberry mixture to a boil. Reduce the heat to medium, and cook for one minute, stirring constantly, until syrupy. Remove from the heat and stir in the butter. Set aside. 3. Place a crepe on a flat surface and spread the bottom half with a tablespoon of cream cheese and 2 teaspoons of marmalade or jam. Scatter 1/4 cup of blackberries over the marmalade or jam layer. Fold the crepe in half, bringing the top over to cover the filling, and then fold in half again to form a triangle. 4. Spoon 2 tablespoons of the warm sauce over each of 8 dessert plates. Top each plate with one crepe, 1/4 cup blackberries, and 1 tablespoon of sauce. If desired, top each crepe with some whipped cream and almonds. Serve immediately. Nutritional Facts (per serving) Calories: 204   Carbohydrates: 31 g    Fiber: 6.1 g    Fat: 6.9 g    Sat. Fat: 3.2 g Cholesterol: 15 mg      Protein: 5.2 g    Sodium: 121 mg    Calcium: 75 mg Potassium: 376 mg Diabetic exchanges: 2 carbohydrate, 1 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page