As sweet as it looks, it's hard to believe this recipe is diabetes-friendly!
8 crêpes (15 cm)
1 cup low-fat ricotta cheese
2 tablespoons icing sugar + extra for garnish
1⁄4 teaspoon lemon oil or lemon extract
1 cup fresh or frozen and thawed raspberries
1. Preheat the oven to 180°C. Coat a 30 cm x 23 cm baking dish with cooking spray.
2. Meanwhile, combine the ricotta, sugar and concentrated lemon extract in a bowl. Set aside.
3. Lay the crêpes on a work surface. Dollop some of the ricotta mixture in the centre of each crêpe. One at a time, fold 2 opposite sides of a crêpe over the cheese to meet in the middle. Fold the opposite sides to the middle to make a bundle. Place seam side down in the baking dish. Continue until all the bundles are shaped. Cover the pan tightly with aluminum foil.
4. Bake for 25 to 30 minutes, or until heated through. Serve warm, garnished with raspberries and dusted with icing sugar.
Per serving: 1,446 kJ, 17 g protein, 30 g carbohydrates, 17 g fat (5 g sat fat), 123 mg cholesterol, 248 mg sodium, 5 g fibre, 269 mg calcium