Lunch: Raspberry Key Lime Crepes Recipe

Ingredients

3 tablespoons Key lime juice
1 package (12.3 ounces) silken firm tofu, crumbled
6 ounces reduced-fat cream cheese, cubed
2/3 cup confectioners' sugar, divided
2-1/2 teaspoons grated lime peel
Dash salt
Dash ground nutmeg
6 prepared crepes (9 inches)
1-1/2 cups fresh raspberries

Instructions

In a blender, combine the lime juice, tofu and cream cheese; cover and process until smooth. Set aside 1 teaspoon confectioners’ sugar. Add the lime peel, salt, nutmeg and remaining confectioners’ sugar to tofu mixture; cover and process until blended. Refrigerate for at least 1 hour.
Spread cream cheese mixture over crepes. Sprinkle with raspberries; roll up. Dust with reserved confectioners' sugar.

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