Cooked - Cream Filled Crepes With Tart Cherry Sauce - New Recipe

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Home Pricing Community My Recipes

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Cream Filled Crepes With Tart Cherry Sauce

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6.0

12 prepared crepes

1 tablespoon cooking oil

8 ounces light cream cheese

8 ounces mascarpone cheese

⅓ cup Splenda sugar substitute

20 ounces frozen pitted cherries, thawed (Preferrably sour cherries)

⅔ cup sugar

⅓ cup cranberry juice

⅓ cup water

¼ cup lemon juice

2 tablespoons cornstarch

¼ cup water

12 tablespoons whipped topping, thawed

CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth. Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito. Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
SAUCE: Bring cherries, sugar, cranberry juice and ⅓ cup water to a boil in a medium saucepan over medium-high heat stirring often. Stir ¼ cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly. Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.

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