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5* Raspberry Key Lime Crepes (tofu)

Source of Recipe

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VE: 5* Raspberry Key Lime Crepes (tofu)

Light & Tasty April/May 2006
6 reviews rate this recipe 5 Stars!
Exchanges
Prep: 20 min. + chilling
Yield: 6 servings.

Key lime juice turns cream cheese into the refreshing filling for these berry crepes. Sometimes, I even pipe the sweet filling into phyllo-dough cones that I bake separately. –Wolfgang Hanau of West Palm Beach, Florida

Ingredients:
• 3 tablespoons Key lime juice
• 1 package (12.3 ounces) silken firm tofu, crumbled
• 6 ounces reduced-fat cream cheese, cubed
• 2/3 cup confectioners' sugar, divided
• 2-1/2 teaspoons grated lime peel
• Dash salt
• Dash ground nutmeg
• 6 prepared crepes (9 inches)
• 1-1/2 cups fresh raspberries

Directions:
1. In a blender, combine the lime juice, tofu and cream cheese; cover and process until smooth. Set aside 1 teaspoon confectioners’ sugar. Add the lime peel, salt, nutmeg and remaining confectioners’ sugar to tofu mixture; cover and process until blended. Refrigerate for at least 1 hour.

2. Spread cream cheese mixture over crepes. Sprinkle with raspberries; roll up. Dust with reserved confectioners' sugar.

1 filled crepe equals 222 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 247 mg sodium, 28 g carbohydrate, 3 g fiber, 8 g protein. ++++ Exchanges: 1-1/2 starch, 1 lean meat 1 fat, 1/2 fruit