Crêpe Cups with Ginger Fruit

Crepe Cups with Ginger Fruit - 6g Carbs, 0g Fiber

From: Diabetic Living Diet Online Servings: 20 Contains Wheat/Gluten Contains Dairy Contains Egg Vegetarian Diabetes-Friendly Prep Time: 30 mins Cook Time: 12 mins Rest Time: 4 h Total Time: 42 mins

1 egg 3/4 cup milk, fat-free 1/2 cup flour, all-purpose 1 Tbsp oil, cooking 1/8 tsp salt 2 Tbsp orange marmalade, reduced-sugar 1/4 tsp ginger, ground 11 oz Mandarin oranges 1 cup grapes, seedless

Crepe Cups: 1. Preheat oven to 400 degrees F. Coat twenty 1 3/4-inch muffin cups and a nonstick griddle with cooking spray; set cups aside. Heat griddle over medium heat.

2. In a small bowl, whisk together egg, milk, flour, oil, and salt until combined. For each crepe, spoon 1 tablespoon batter onto griddle, pouring slowly to make circles. Cook crepes, 4 or 5 at a time, for 30 to 60 seconds or until bottoms are golden and tops appear dry. Use a spatula to transfer crepes to paper towels, brown sides up. If desired, trim edges.

3. Place crepes, brown sides down, into prepared muffin cups, pleating as necessary to fit. Bake about 12 minutes or until edges are firm. Cool in pans on 12 minutes or until edges are firm. Cool in pans on wire racks. Carefully remove cups from pans. To serve, spoon Ginger Fruit into cups.

Makes 20 cups

Ginger Fruit: In a medium bowl, combine 2 tablespoons reduced-sugar orange marmalade and 1/4 teaspoon ground ginger. Gently stir in one 11-ounce can mandarin orange sections, drained and chopped, and 1 cup quartered red and/or green seedless grapes. Cover and chill until serving time.

Nutrition per Serving: 37 Calories, 0g Saturated Fat, 23mg Sodium, 1g Protein, 6g Carbs, 0g Dietary Fiber, 1g Total Fat, 11mg Cholesterol,

Exchanges: 1/2 Other Carb Carb Choices: 1/2

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