Brunch

Sun, 03 Sep 2006 18:13:33 GMT

Strawberry Brunch Crepes with Honey Suzette Sauce

1/2 cup honey
1/2 cup orange juice
1 tablespoon lemon juice
2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons cornstarch
1 tablespoon butter
Low-Fat Honey Crêpes, see recipe

2 cups low-fat lemon yogurt

1 1/2 cups sliced fresh strawberries

To prepare sauce, whisk together honey, orange juice, lemon juice orange peel, lemon peel and cornstarch in small saucepan until well blended and cornstarch is dissolved. Bring mixture to a boil over medium-high heat, whisking occasionally; cook until mixture thickens. Remove from heat. Whisk in butter. Cool to room temperature or refrigerate until ready to use. To assemble, press 1 crêpe into each of 6 ramekins or bowls to form a cup. Fill each with 1/3 cup yogurt. Top each with 1/4 cup sliced strawberries and 2 to 3 tablespoons sauce.

Servings: 6

Remember... Grace is upon you so eat to live!™

Chef Tim

Courtesy of Healthy Cooking Tips

healthy cooking tips: Desserts

Brunch