Strawberry Crepes with Honey Suzette Sauce

Makes 6 serving

Ingredients of Strawberry Crepes

  • ½ cup honey
  • ½ cup orange juice
  • 1 Tablespoon lemon juice
  • 2 teaspoons grated orange peel
  • 1-½ teaspoons grated lemon peel
  • 1-½ teaspoons cornstarch
  • 1 Tablespoon butter or margarine
  • 6 Low-Fat Honey Crêpes
  • 1 pint lemon sorbet or low-fat lemon yogurt
  • 1-½ cups fresh strawberries, sliced

Directions to make Strawberry Crepes
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.
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 ¼ cup sliced strawberries and 2 to 3 Tablespoons Honey
Suzette Sauce.

Strawberry
Strawberry

Honey Strawberry Tart

Makes 8 servings

Ingredients to make Honey Strawberry Tart

  • 1/3 cup honey
  • 1 Tablespoon lemon juice
  • 1 baked or ready-to-eat 9-inch pie shell
  • 4 cups halved fresh strawberries
  • Mint sprigs, for garnish, optional

Directions

Combine honey and lemon juice in small bowl; mix well. Brush bottom of pie shell with
mixture. Fill shell with strawberries. Drizzle remaining honey mixture over berries.
Garnish with mint sprigs, if desired.
Tip:
Prepare honey glaze and strawberries. Fill shell and glaze strawberries just before
serving to prevent shell from becoming soggy.