Berry-Filled Chocolate Crepe Cups
Recipe from Diabetic Living

This mini dessert recipe looks so pretty and rich yet it only has 32 calories per serving and 1 gram of fat.

Berry-Filled Chocolate Crepe Cups

by 1  person

add your rating
add a comment
  • 1/2  cup 
    all-purpose flour
  • 2   teaspoons 
    unsweetened cocoa powder
  • 1/8  teaspoon 
  • 1   
  • 3/4  cup 
    fat-free milk
  • 1   tablespoon 
    cooking oil
    Nonstick cooking spray
  • 1/2  cup 
    frozen fat-free whipped dessert topping, thawed
  • 1/2  cup 
    raspberry fat-free yogurt with no-calorie sweetener
  • 20   
    fresh raspberries or small strawberries
    Fresh mint leaves (optional)
Preheat oven to 400 degrees F. In a small bowl, stir together flour, cocoa powder, and salt; set aside. In a medium bowl, slightly beat egg with a wire whisk. Whisk in milk, oil, and flour mixture until combined.
Lightly coat an unheated nonstick griddle and twenty 1-3/4-inch muffin cups with nonstick cooking spray; set muffin cups aside. Preheat griddle over medium heat. For each crepe, spoon 1 tablespoon of the batter onto griddle (hold spoon close to griddle when spooning and pour slowly to make circles). Cook for 30 to 60 seconds or until bottom is golden brown and top appears dry. (You can cook multiple crepes at a time.) Use a spatula to remove crepes to paper towels, browned sides up. Repeat with remaining batter. If desired, when cool enough to handle, trim edges of crepes. Gently press crepes, browned sides down, into prepared muffin cups, pleating as necessary to fit.
Bake crepe cups about 12 minutes or until edges are browned and crepes appear to hold their shapes. Cool in muffin cups on wire racks. Carefully remove from muffin cups.
In a medium bowl, fold together whipped dessert topping and yogurt. Cover and chill until ready to use or up to 24 hours.
Just before serving, spoon yogurt mixture into crepe cups. Top each cup with a berry. If desired, garnish with fresh mint leaves. Makes 20 crepe cups.
Make Ahead Tip
  • Crepe cups can be baked and stored in a tightly covered container for up to 3 days. Yogurt mixture can be stored in the refrigerator overnight.
Nutrition information
Per Serving: cal. (kcal) 32, Fat, total (g) 1, chol. (mg) 11, sat. fat (g) 0, carb. (g) 4, fiber (g) 0, pro. (g) 1, sodium (mg) 27, Other Carb () 0.5, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
I Quit Sugar: A Review and a Recipe for Chocolate Nut Butter Cups
... recipe that I am quite sure everyone will love--especially the kids! Chocolate Nut Butter Cups Makes About 20... use, the harder the chocolate texture. Ingredients 1/2 cup coconut oil, melted 1/2 cup raw cacao... probably helps that I already love super dark chocolate, coconut, nuts, seeds, avocado, eggs, and whole... read more...
Chocolate-Cherry Banana Bread
... for gold with this recipe that includes cherries and chocolate. It turns out, banana bread isn't so... bananas to add to the latter. It called for 2/3 cup banana, but my two bananas ended up yielding a little... more than 1 cup. I decided to use all of it, hoping it would make the bread more moist and intensify... read more...
Brewing a Better Cup of Coffee: 5 Things You Didn't Know
... many coffee fans, I didn't start my day with a cup of joe until I was in my 30s, and, as I savored a... in making the best possible cup of coffee. As anyone who has had a bitter cup knows, it's easy to make a cup... of coffee -- beans, filter, water, heat -- but brewing a perfect cup of coffee requires a bit more savvy... read more...
how tos

shop our favorite products