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- 12 crepes
- 2 tablespoons cornstarch
- 2 tablespoons of granulated sugar
- 1 dash salt
- 1 cup of skim milk
- 1 tablespoon of lemon juice
- 2 tablespoon of vanilla extract
- 2 cups of fresh blueberries
Reserve crepes. Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan. Cook and stir over medium heat until slightly thickened; remove from heat. Crush 1 cup (250 mL) of the blueberries. Return to heat, and cook and stir until thickened. Cool, add in the remaining blueberries, serve hot.
Nutritional information (per serving)
- 1/2 bread,
- 1/2 fat