Cherries and chocolate are always great together, but the combination is even better when wrapped in warm crepes.
—MARY RELYEA CANASTOTA, NY
START TO FINISH: 20 MIN. • MAKES: 8 SERVINGS
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup reduced-fat sour cream
1/2 teaspoon vanilla extract
2/3 cup confectioners’ sugar
8 prepared crepes (9 inches)
1 can (20 ounces) reduced-sugar cherry pie filling, warmed
1/4 cup chocolate syrup
1. In a small bowl, beat the cream cheese, sour cream and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread about 3 tablespoons over each crepe to within 1/2 in. of edges and roll up.
2. Arrange in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 5-7 minutes or until warm. To serve, top each crepe with 1/4 cup pie filling and drizzle with 1 1/2 teaspoons chocolate syrup.
PER SERVING 1 crepe equals 256 cal., 9 g fat (6 g sat. fat), 31 mg chol., 222 mg sodium, 39 g carb., 1 g fiber, 6 g pro. Diabetic Exchanges: 2 1/2 starch, 1 1/2 fat.