1 t. sugar or splenda
2 T. cold water
1/4 t. cornstarch
1/4 t. cinnamon
salt
1/2 c. chopped fuji apple
1/8 t. lemon juice
1 T. light cream cheese, softened
1/2 c. light whipped topping, thawed
2, 9" dessert crepes (found in produce section)
2 t. caramel dip, room temperature (I use Smuckers sugar free)
powdered sugar, optional
In a small pan, combine sugar, cornstarch, cinnamon, and salt. Add water and stir. Add apple and lemon juice. Bring to medium heat and cover. Cook until apple has softened and liquid is thickened, about 4 minutes, uncovering occasionally to stir. Pour in bowl and cool. Add cream cheese and stir. Add whipped topping. Divide between crepes. Fold up each crepe and then roll up from the bottom. Place in sprayed skillet. Turn heat to medium. Add crepes, seam side down. Cook until slightly browned about a minute per side. Flip carefully and drizzle with syrup before serving. Makes 2.
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