Cream Filled Crepes With Tart Cherry Sauce

• 12 prepared crepes
• 1 tablespoon cooking oil
• Filling
• 8 ounces light cream cheese
• 8 ounces mascarpone cheese
• 1/3 cup Splenda sugar substitute
• Cherry Sauce
• 20 ounces frozen pitted cherries, thawed (Preferrably sour cherries)
• 2/3 cup sugar
• 1/3 cup cranberry juice
• 1/3 cup water
• 1/4 cup lemon juice
• 2 tablespoons cornstarch
• 1/4 cup water
• Garnish
• 12 tablespoons whipped topping, thawed

1. CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
2. Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
3. Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
4. SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
5. Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
6. Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
7. Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.

crepes, cooking oil, filling, light cream cheese, mascarpone cheese, splenda sugar substitute, cherry sauce, cherries, sugar, cranberry juice, water, lemon juice, cornstarch, water, whipped topping

Taken from www.food.com/recipe/cream-filled-crepes-with-tart-cherry-sauce-317919 (may not work)