Crepes with Berries

Crepes with Berries, 1 pt each

Ingredients

2 tablespoons sugar
4 cups blueberries, blackberries and/or raspberries
1 cup fat-free milk
1 egg
3 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 cup cornmeal
16 teaspoons reduced-sugar apricot preserves
1 cup (8 ounces) reduced-fat reduced-sugar vanilla yogurt

Directions

Sprinkle sugar over berries; gently toss to mix. Cover and refrigerate. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and cornmeal; cover and process until blended. Cover and refrigerate for 1 hour.
Coat a 7-in. skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom.

Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed.
Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarters; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup berry mixture. Serve immediately. Yield: 8 servings.

Nutritional Analysis: One serving (2 filled crepes with 2 tablespoons yogurt and 1/2 cup berries) equals 156 calories, 1 g fat (trace saturated fat), 28 mg cholesterol, 60 mg sodium, 30 g carbohydrate, 4 g fiber, 6 g protein.Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

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Made March 27th. This was my first experience making crepes. I liked mixing it in the blender because it was very fast and easy. I ended up chilling the batter for several hours because we went to run some errands. For the first crepe, I was using an 11 in. skillet and 2 TB of batter just would not cover it. I double checked the recipe and realized I needed a smaller pan. Once I adjusted to the small pan, the crepes turned out much better.

I followed the recipe for the batter, but didn't really for the insides. I used blackberries and strawberries for the fruit. I didn't think the sugar was necessary, but after a tart bite I realized it did need some. I only put half a tablespoon on the fruit and it was just fine. For the yogurt we used lowfat plain yogurt, and the jam was blackberry jam that I made last summer.

My batter yielded 20 crepes, so the points came out to 1 point per crepe.