• 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)

  • Unknown

Diabetic exchange

  • 1/2 bread
  • 1/2 fat

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