Caramel Cream Crepes

(Courtesy of Taste of Home)

Ingredients:
6 Tbsp. fat-free milk
6 Tbsp. egg substitute
1 1/2 tsp. butter, melted
1/2 tsp. vanilla extract
6 Tbsp. all-purpose flour
6 oz. fat-free cream cheese
3 Tbsp. plus 6 tsp. fat-free caramel ice cream topping, divided
2 1/4 c. reduced-fat whipped topping
1 1/2 c. fresh raspberries
1/3 c. white wine or unsweetened apple juice
3 Tbsp. sliced almonds, toasted

Directions:
In a blender, combine milk, egg substitute, butter and vanilla; cover and process until blended.  Add the flour; cover and process until blended.  Cover and refrigerate for 1 hour.

Lightly coat a 6 inch nonstick skillet with cooking spray; heat over medium heat.  Pour about 2 Tbsp. batter into the center of skillet; lift and tilt pan to evenly coat bottom.  Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter.  Stack cooled crepes with waxed paper or paper towels in between.

In a small bowl, beat cream cheese and 3 Tbsp. caramel topping until smooth.  Fold in whipped topping.  Spoon down the center of each crepe.  Drizzle with remaining caramel topping; roll up.

In a small microwave-safe bowl, combine raspberries and wine or juice.  Microwave on high for 30-60 seconds or until warm.  Using a slotted spoon, place berries over crepes.  Sprinkle with almonds.