Ingredients
3 T light hot fudge topping
3 (7-inch) prepared French crêpes
1 C LF chocolate ice cream
1/2 C raspberries
1 T powdered sugar
Warm fudge topping according to package directions; set aside.
Microwave crêpes on HIGH 10 seconds.
Spoon 1/3 cup chocolate ice cream in center of 1 crêpe, wrap sides of crêpe around ice cream. Place, seam side down, on a serving dish. Repeat procedure with remaining ice cream and crêpes.
Drizzle 1 T warm fudge topping over each crêpe, top evenly with raspberries; sprinkle with powdered sugar. Serve immediately.
Note: Smucker's Light Hot Fudge Topping and Frieda's French Style Crêpes were used.
* recipe makes 3 crêpes to be shared by 6 people. Scoop ice cream by 1/3 cupfuls, and freeze on a baking sheet until ready to assemble.
Yield: 6 appetizer servings
CALORIES 80(11% from fat); FAT 1g (sat 0.3g,mono 0.0g,poly 0.0g); PROTEIN 1.8g; CHOLESTEROL 4mg; CALCIUM 39mg; SODIUM 67mg; FIBER 1.2g; IRON 0.4mg; CARBOHYDRATE 16.8g
