15-30 min4 servingsalmond extract

Chia Berry Crepes

By Nancy S. Hughes

4 servings

15-30 min

Easy

Recipe Details

Course: Breakfast, Desserts, Kid-Friendly

Difficulty: Easy

Prep Time: 7 min

Cook Time: 6 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American, American

Diet: Diabetes

Yield: 4 servings

Ingredients

1 cup frozen blueberries
1 cup frozen raspberries
1/2 cup Water
2 tsp chia seeds
2 tsp cornstarch
3 tbsp powdered sugar
1/8 tsp almond extract
4 premade crepes
1 cup plain 2% Greek yogurt

Those teeny chia seeds are loaded with fiber, and when mixed with liquids they become gelatinous so they help to thicken sauces, dressings, etc. Keep that in mind when you want to incorporate more fiber and texture into your meals.

INSTRUCTIONS

Place the berries, 1/2 cup of the water, and the chia seeds in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 1 minute.
Use a quick pressure release. When the valve drops, carefully remove the lid.
In a small bowl, stir together the remaining 1 tbsp of water and the cornstarch. Stir until the cornstarch is dissolved.
Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Stir the cornstarch mixture into the berries. Bring to a boil and boil for 1 minute, or until thickened slightly.
Turn off the heat. Stir in 2 tbsp of the powdered sugar and the almond extract. Place the berry mixture in a medium bowl and let stand for 15 minutes to cool slightly.
Spoon equal amounts of the berry mixture down the center of each crepe. Fold the ends over to overlap slightly. Spoon the remaining 1 tbsp of powdered sugar into a fine mesh sieve and sprinkle evenly over each crepe. Top each crepe with an equal amount of the yogurt. Serve warm or chilled, if desired.

Notes

Cook’s Note
Premade crepes are sold in the produce section of major supermarkets., NUTRITION FACTS
Choices/Exchanges: 1 Starch, 1/2 Fruit, 1/2 Carbohydrate, 1 Lean Protein, Calories: 170; Calories from Fat: 30; Total Fat: 3.5 g; Saturated Fat: 1.2 g; Trans Fat: 0.0 g; Cholesterol: 10 mg; Sodium: 105 mg; Potassium: 190 mg; Total Carbohydrate: 28 g; Dietary Fiber: 4 g; Sugars: 17 g; Protein: 8 g; Phosphorus: 130 mg

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About the chef

Nancy S. Hughes

Nancy S. Hughes is a best selling author and leading food consultant. She has written 21 nationally published cookbooks as well as developed recipes for 60 additional cookbooks with over 7,500 published recipes to her credit. Nancy has been honored to work with clients across the United States and Canada. She's worked with major food corporations, health-focused organizations, magazines, and web-based clients including: American Diabetes Association, American Cancer Society, American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Instant Pot, Del Monte Foods, Canola Council, and USA Rice Federation.

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