Berry Sorbet and Strawberries With Crepe Wedges

5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #16151

November 27, 2014



"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

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.

0 Reviews

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