Raspberry Crepes - cooking recipe

Ingredients

1/2 (8 oz.) container whipped cream cheese, softened
8 crepes
1/3 c. slivered almonds, toasted and divided
1 (10 oz.) pkg. frozen sweetened raspberries, thawed
1/3 c. sugar
2 Tbsp. cornstarch
2 Tbsp. butter or margarine
2 Tbsp. lemon juice

Preparation

Spread cream cheese evenly over crepes.
Sprinkle with half of almonds; roll up, jelly roll fashion.
Place seam side down on dish.
Drain raspberries, reserving 1/2 cup juice; set berries aside.