Berry Sorbet and Strawberries With Crepe Wedges
"From Australian BH&G Diabetic Living. Have not included 10 minutes cooling down time for the crepes. The recipe called for 4 scoops of berry sorbet so I have estimated that at 1.5 to 2 cups."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (296 g)
- Calories 168.7
- Total Fat - 1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 3 mg
- Total Carbohydrate - 42.9 g
- Dietary Fiber - 7.1 g
- Sugars - 29.5 g
- Protein - 2.2 g
- Calcium - 17.8 mg
- Iron - 0.8 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C fan forced.
Step 2
Cut the crepe into 8 wedges, then put on a baking tray and bake, turning once for 8 to 10 minutes or until crepe wedges are golden brown and then set aside for 10 minutes to cool and turn crispy.
Step 3
Put 2 scoops of sorbet in each dish and top with the strawberries and mint leaves to serve and accompany with the crepe wedges.
Step 4
VARIATION - replace the berry sorbet with lemon sorbet and strawberries with 100 grams defrosted frozen raspberries or a mixture of raspberries and blueberries.
Tips
No special items needed.