A Low Cal to Die for Desert!

Just remember, ONE is a Serving!

Fruity Ricotta Crepes

Makes 4 Deserts


INGREDIENTS:
4 Tbsp Light Ricotta Cheese
1 Tbsp Agave Nectar Syrup (Blue)
4 Crepes
1/2 Cup of Each (blueberries, strawberries & raspberries)


INSTRUCTIONS:
Wash all fruit and dry on paper towels, once dried, cut the strawberries up into slices and half them.


Place 1/2 of the fruit mix in the blender and puree.


In a bowl, mix the Ricotta and Nectar until well blended by hand.


Lay out the crepe on the plate, place 1 Tbsp of the Ricotta/Nectar in each crepe and spread it down the middle, end to end.

Now place just a few of the whole fruit mix down the Ricotta, do NOT put more than what will fit on the Ricotta or it will split on you.  Repeat for each Crepe.

Now carefully roll it up from left to right and tuck the seam under the Crepe.

Now you can cut it in half to put it on a desert plate... then... 


Take a tablespoon of the puree fruit and drizzle over the crepe in no particular pattern. 

YOU CAN ADD A COUPLE TBSP OF WATER TO THIN IT A BIT, THIS PUREE WAS JUST RASPBERRY AND BLUEBERRIES.

And Enjoy!!!


**You CAN place two small (2 teaspoons OR a Large Melon-baller) of Vanilla Yogurt beside the crepe and serve with a spoon. You can have peaches as well.**

Calories: Ricotta 18 Calories for the Ricotta, 50 for the Crepe, 15 for the Agave & 30 for the Fruit and Puree.  That gives you a Grand Total of 113 Calories!!!