Breakfast Crepes With Fresh Strawberry Puree And Orange Yogurt Sauce
|For orange yogurt sauce|
|Orange yogurt sauce||1 Cup (16 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Orange juice||1 Tablespoon|
|Orange rind||1⁄2 Teaspoon, grated|
|Grated lemon rind||1⁄2 Teaspoon|
|Nutmeg||1⁄8 Teaspoon, freshly grated|
|Ground mace||1 Pinch|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Sliced strawberries/A mixture of strawberries, orange segments, and sliced rind||3⁄4 Cup (12 tbs)|
|Strained pureed strawberries||1⁄2 Cup (8 tbs) (About 3/4 Cup Whole Strawberries)|
|Kiwi fruit||1 , peeled and cut into 8 slices|
|Strawberries||2 , sliced|
To make the yogurt sauce, whisk all the ingredients in a small mixing bowl, cover, and store in the refrigerator.
If the sauce seems too thick to pour, thin it with water, added a spoonful at a time.
If the crepes were made in advance, preheat the oven to 350° F.
Spread the crepes in a single layer on a baking sheet and bake for 3 to 5 minutes, until warm but not dried out.
For each portion, fold 2 crepes in half and place on a serving plate with straight sides touching.
Lift up the tops of the crepes and spread 2 tablespoons of cottage cheese over the bottom half of each.
Place 1 1/2 tablespoons of sliced strawberries over the cottage cheese on each crepe and fold down the tops of the crepes.
Spread 2 tablespoons of yogurt sauce around the edge of one of the crepes and 2 tablespoons of strawberry puree around the other.
Place 2 kiwi slices and 2 strawberry slices in the center of the crepes and serve.