Title: Blueberry crepes
 Categories: Dessert
      Yield: 12 Servings
 
     12    Rich Crepes
      2 tb (30 mL) cornstarch
      2 tb (30 mL) granulated sugar
           -replacement
      1 ds Salt
      1 c  (250 mL) skim milk
      1 tb (15 mL) lemon juice
      2 ts (10 mL) vanilla extract
      2 c  (500 mL) fresh blueberries
           -(rinsed)
      1 c  (250 mL) lo-cal whipped
           -topping (prepared)
 
  From: kyoung@prstorm.bison.mb.ca (kyoung)
  
  Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie &
  Dessert Cookbook by Mary Jane Finsand
  
  Reserve crepes. Combine cornstarch, sugar replacement, salt, milk,
  lemon juice and vanilla in saucepan. Cook and stir over medium heat
  until slightly thickened; remove from heat. Crush 1 cup (250 mL) of
  the blueberries and add to cream mixture. Return to heat, and cook
  and stir until thickened. Cool. Fold in remaining blueberries. Divide
  evenly between crepes, and fold or roll the crepes. Top each with
  heaping 1 tbs (15 mL) topping.
  
  Exchange 1 serving: 1/2 bread, 1/2 fat.  Calories 1 serving: 72
  
  REC.FOOD.RECIPES ARCHIVES
  
  /MISC
  
  DIABETIC RECIPE
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe