Chia Berry Crepes
| By : |
| Prep Time | 7 minutes |
| Cook Time | 6 minutes |
| Passive Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup frozen blueberries
- 1 cup frozen raspberries
- 1/2 cup Water plus
1 tbsp of water, divided - 2 tsp chia seeds
- 2 tsp cornstarch
- 3 tbsp powdered sugar divided
- 1/8 tsp almond extract
- 4 premade crepes such as Melissa’s
- 1 cup plain 2% Greek yogurt such as Fage
Ingredients
|
|
Instructions
- Place the berries,
1/2 cup of the water, and the chia seeds in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 1 minute. - Use a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, stir together the remaining
1 tbsp of water and the cornstarch. Stir until the cornstarch is dissolved. - Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Stir the cornstarch mixture into the berries. Bring to a boil and boil for 1 minute, or until thickened slightly.
- Turn off the heat. Stir in
2 tbsp of the powdered sugar and the almond extract. Place the berry mixture in a medium bowl and let stand for 15 minutes to cool slightly. - Spoon equal amounts of the berry mixture down the center of each crepe. Fold the ends over to overlap slightly. Spoon the remaining
1 tbsp of powdered sugar into a fine mesh sieve and sprinkle evenly over each crepe. Top each crepe with an equal amount of the yogurt. Serve warm or chilled, if desired.
Recipe Notes
Cook’s Note
Premade crepes are sold in the produce section of major supermarkets.
NUTRITION FACTS
Choices/Exchanges: 1 Starch, 1/2 Fruit, 1/2 Carbohydrate, 1 Lean Protein
Calories: 170; Calories from Fat: 30; Total Fat: 3.5 g; Saturated Fat: 1.2 g; Trans Fat: 0.0 g; Cholesterol: 10 mg; Sodium: 105 mg; Potassium: 190 mg; Total Carbohydrate: 28 g; Dietary Fiber: 4 g; Sugars: 17 g; Protein: 8 g; Phosphorus: 130 mg
