Chocolate Strawberry Crepes - without guilt!

DSCN3338The store had a special on strawberries today - and a good find in the produce section as well was a package of Melissa's crepes. I was delighted to find that one crepe contains just 51 calories and a gram of fat. Plus purchasing crepes is a lot easier than making them!Here is what I made:Sprinkle a few chocolate chips on a crepe and then microwave for 15 seconds. The chocolate will not be melted fully - but will be melted a little. Add strawberries and then A little light chocolate whipped cream - about 3 tablespoons per crepe.Roll up and set on a plate and cut in half. Garnish with more strawberries and a drizzle of chocolate sauce. Enjoy!We did a quick analysis and guess one crepe to ring in at about 222 calories and 9 grams of fat. (1 crepe, 1 tablespoon chocolate morsels, 1/2 cup strawberries, 3 tablespoons chocolate whipped cream, 1/2 tablespoon chocolate syrup)OH - and here is a kitchen trick. We always keep a large roll (can find this online or in warehouse type stores like BJs and Sam's Club) of plastic wrap on the counter - that makes wrapping all of the cut fruits and salads and vegetables easy in our kitchen!If you do cooking demonstrations, you might be interested in this new product!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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