Cheese Crepes with Apricot Sauce

Serves: 8

• 1 cup skim milk


• 1 whole egg and 4 egg whites


• 2 level (not heaped) tablespoons low fat margarine melted (for crepes)


• 1 sachet low cal sweetener


• 1/2 teaspoon vanilla extract


• 1/2 cup all-purpose flour


• 1 package (8 oz.) low fat cream cheese, cut into 8 pieces and softened


• 1/4 cup low fat margarine (for sauce)


• 1 jar (18 oz.) low calorie apricot jam


• 1/8 teaspoon almond extract

In blender, process milk, eggs, melted margarine, sweetener and vanilla until blended. Add flour and process until smooth.

In omelet pan or 8-inch skillet, sprayed with low fat cooking spray, pour 1/4 cup batter and tilt pan to allow batter to coat bottom. Cook over medium heat 1 minute or until cooked. Loosen edges and turn onto plate; keep warm. Repeat with remaining batter. Evenly spread cream cheese down center of each crepe; roll up and set aside.

In same skillet, bring remaining margarine, jam and almond extract to a boil. Reduce heat to low and add crepes. Cook, spooning sauce over crepes, 1 minute or until crepes are heated.

Carefully slide crepes onto serving platter and serve immediately.