Berry Sorbet and Strawberries With Crepe Wedges |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
From Australian BH&G Diabetic Living. Have not included 10 minutes cooling down time for the crepes. Ingredients:
1 crepe (creative gourmet frozen french style crepe defrosted) |
4 scoops sorbet (berry specified) |
4 strawberries (hulled and quartered) |
mint (leaves to serve) |
Directions:
1. Preheat oven to 180C fan forced.
2. Cut the crepe into 8 wedges, then put on a baking tray and bake, turning once for 8 to 10 minutes or until crepe wedges are golden brown and set aside for 10 minutes to cool and turn crispy.
3. Put 2 scoops of sorbet in each dish and top with the strawberries and mint leaves to serve and accompany with the crepe wedges.
4. VARIATION - replace the berry sorbet with lemon sorbet and strawberries with 100 grams defrosted frozen raspberries or a mixture of raspberries and blueberries.
|
|