Ingredients

1/4 cup skim or part skim milk ricotta cheese
2 large eggs
2 tbsp. Splenda
1/2 teaspoon cinnamon (optional)
1/2 teaspoon vanilla extract (no sugar added)
Butter flavored cooking spray (i.e Pam)
1/2 cup chopped fresh strawberries
4 whole strawberries, for garnish
1/4 cup fat free cream cheese

Instructions

Add all the ingredients, except berries and cream cheese, to a bowl and mix well with a whisk.
In a separate bowl, mix the cream cheese and chopped strawberries together with a fork until blended, and set aside.
Spray the bottom of an 8 inch nonstick sauté pan with butter flavored cooking spray over medium heat.
Drop 2 heaping tablespoons of the crepe mix in the hot and immediately tilt the pan back and forth to help spread the mix thinly, to the size of the pan. (hint: this may take some practice at first- make sure the pan is hot- you may need some extra mix to coat the whole pan and don’t make it too thick as the crepe will break when you try to turn them.)
Cook for only a minute or two until set, and carefully flip the crepe and cook for just a minute.( I tilt the pan slightly and let the crepe slide a bit over the edge of the pan and gently grab the crepe by the edges with two hands to flip, instead of using a spatula that can break the fragile crepe.) Repeat this procedure until the mix is gone.
Fill each crepe with 1 heaping tablespoon of the fresh strawberries and cream cheese mix and roll up loosely. Garnish with a strawberry fan, a dab of plain cream cheese or sugar free cool whip. May sprinkle the plate edges lightly with cinnamon. Can use the Hershey’s sugar free strawberry syrup swirled on plate and top of crepe.
Note: Crepe shells may be wrapped with parchment or wax paper in between and then kept in the refrigerator or frozen. You can also mix raspberries or blueberries for a mixed berry crepe or fill with just fresh fruit without the cream cheese for a dessert.
Makes 4 servings.

Nutrition at a glance:

Per serving: 36 calories, 4 g carbohydrate.

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