Serving Size 1/2 crepe
|Amount Per Serving|
|Monounsaturated fat||0.5 g|
|Saturated fat||4 g|
|Total fat||7 g|
|Dietary fiber||0.5 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Using whipped cream cheese in these crepes instead of regular cream cheese saves one-third of the calories, fat and sodium.
Heat the oven to 325 F. Lightly coat a baking dish with cooking spray.
In a mixing bowl, blend the cream cheese until smooth using an electric mixer. Add the powdered sugar and vanilla. Mix well.
Spread 1/2 of the cream cheese mixture on each crepe, leaving 1/2 inch around the edge. Top with 2 tablespoons strawberries. Roll up and place seam-side down in the prepared baking dish. Bake until lightly browned, about 10 minutes.
Cut crepes in half. Transfer to four individual serving plates. Sprinkle each with powdered sugar and top with 1/2 tablespoon caramel sauce. Serve immediately.
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