Sweet And Tangy Berry Filled Crepes - cooking recipe

Ingredients

1 cup mascarpone cheese
2 tablespoons sugar-free strawberry jam
2 1/2 teaspoons cherry brandy
1 1/2 cups fresh blueberries
1 1/2 tablespoons Splenda sugar substitute
1 1/4 teaspoons lemon juice
4 crepes, already prepared

Preparation

Put the mascarpone, strawberry jam and cherry brandy into a mixing bowl and beat until combined and the mixture starts to become a bit fluffy. Set aside.
Heat a small saucepan and add the blueberries, splenda and lemon juice. Cook over a low heat for about 3 or 4 minutes, stirring constantly. When the blueberries start to pop and release their juices they should be ready. Set aside.
Heat the prepared crepes in the microwave. It should take about 40 seconds per crepe.
Put each crepe on a plate.
Generously spread a layer of the mascarpone mixture over the base of each crepe.
Roll each crepe up into an open ended cigar type shape.
Drizzle the blueberries and their juice over each rolled up crepe.
Serve.