Cream Filled Crepes With Tart Cherry Sauce - cooking recipe

Ingredients

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

Preparation

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