Ambrosia Crepes

Ingredients:
2 oranges
2 oroblancos (grapefruit), peeled and sectioned
1 pummelo (grapefruit), peeled and sectioned
2, 8-ounce containers light cream cheese, at room temperature
1/3 cup brown sugar, packed
8 crepes, at room temperature
1/2 cup flaked coconut

Directions: Halve oranges. Grate peel from one of the orange halves; reserve grated peel. Squeeze out juice from one orange half into a food processor or blender container. Peel and chop remaining orange halves; place in a medium bowl with chopped oro blanco and pummelo grapefruit sections. Toss together gently.

To same food processor or blender container, add the reserved grated peel, cream cheese and brown sugar; cover and process until well blended. Fill each crepe with some of the fruit mixture; top with a tablespoon of the cheese mixture. Sprinkle on coconut; roll up crepe. Place in a microwave-safe or ovenproof dish; spoon on remaining cream cheese mixture and coconut. Microwave on high for 30 seconds, or heat through in 350-degree oven for ten minutes.

Recipe makes eight servings.

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