Raspberry Key Lime Crepes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Key lime juice turns cream cheese into the refreshing filling for these berry crepes. Sometimes, I even pipe the sweet filling into phyllo-dough cones that I bake separately. âWolfgang Hanau of West Palm Beach, Florida Ingredients:
3 tablespoons key lime juice |
1 package (12.3 ounces) silken firm tofu, crumbled |
6 ounces reduced-fat cream cheese, cubed |
2/3 cup confectioners' sugar, divided |
2-1/2 teaspoons grated lime peel |
dash salt |
dash ground nutmeg |
6 prepared crepes (9 inches) |
1-1/2 cups fresh raspberries |
Directions:
1. In a blender, combine the lime juice, tofu and cream cheese; cover and process until smooth. Set aside 1 teaspoon confectionersâ sugar. Add the lime peel, salt, nutmeg and remaining confectionersâ sugar to tofu mixture; cover and process until blended. Refrigerate for at least 1 hour.
2. Spread cream cheese mixture over crepes. Sprinkle with raspberries; roll up. Dust with reserved confectioners' sugar. Yield: 6 servings.
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