Low Fat Strawberry Crepes with Honey Suzette Sauce

Makes 6 servings

•1/2 cup honey •1/2 cup orange juice •1 Tablespoon lemon juice •2 teaspoons grated orange peel •1-1/2 teaspoons grated lemon peel •1-1/2 teaspoons cornstarch •1 Tablespoon butter or margarine •6 Low-Fat Honey Crκpes •1 pint lemon sorbet or low-fat lemon yogurt •1-1/2 cups fresh strawberries, sliced

In a small saucepan, whisk together honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch until well blended and cornstarch is dissolved. Bring mixture to a boil over medium-high heat, whisking occasionally; cook until mixture thickens. Remove from heat. Whisk in butter or margarine. Cool to room temperature or refrigerate until ready to use. To assemble, press 1 crepe into each of 6 ramekins or bowls to form a cup. Fill each with 1 scoop of sorbet. Top each with 1/4 cup sliced strawberries and 2 to 3 Tablespoons Honey Suzette Sauce.

Nutrition: 359 Calories * 66 g Carbohydrates * 40 mg Cholesterol * 6 g Fat Total * 184 mg Sodium * 11 g Protein * 2 g Dietary Fiber * 16% Calories from Fat *

Low-Fat Honey Crepes

Makes 6 servings

•2 cups nonfat milk •1 cup all-purpose flour •2 egg whites •1 egg •1 Tablespoon honey •1 Tablespoon vegetable oil •1/8 teaspoon salt

Combine all ingredients in blender or food processor; blend until smooth. Rub 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter. Crepes may be refrigerated 3 days or frozen up to 1 month in airtight container.

Serving Size: 2 crepes

Nutrition: 153 Calories * 3 g Fat Total * 7 g Protein * 37 mg Cholesterol * 23 g Carbohydrates * 114 mg Sodium * 1 g Dietary Fiber * 21% Calories from Fat *