Strawberry Crepes with Honey Suzette Sauce

  • Yield: 6 servings


1/2cup honey
1/2cup orange juice
1tablespoon lemon juice
2teaspoons grated orange peel
1 1/2teaspoons grated lemon peel
1 1/2teaspoons cornstarch
1tablespoon butter or margarine
6-- Low-Fat Honey Crepes (see recipe)
1pint lemon sorbet or low-fat lemon yogurt
1 1/2cups fresh strawberries, sliced


  1. In a small saucepan, whisk together honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch until well blended and cornstarch is dissolved. Bring mixture to a boil over medium-high heat, whisking occasionally; cook until mixture thickens. Remove from heat. Whisk in butter or margarine. Cool to room temperature or refrigerate until ready to use.
  2. To assemble, press 1 crepe into each of 6 ramekins or bowls to form a cup. Fill each with 1 scoop of sorbet. Top each with 1/4 cup sliced strawberries and 2 to 3 tablespoons Honey Suzette Sauce.

Nutritional Info *per serving

  • Calories 359
  • Fat 6g
  • Cholesterol 40mg
  • Sodium 184mg
  • Carbohydrate 66g
  • Fiber 2g
  • Protein 11g