Strawberry Crepes with Honey Suzette Sauce

YIELD: Makes 6 servings

INGREDIENTS

1/2 cup

-

honey

1/2 cup

-

orange juice

1 T

-

lemon juice

2 tsp.

-

grated orange peel

1 1/2 tsp.

-

grated lemon peel

1 1/2 tsp.

-

cornstarch

1 T

-

butter or margarine

1 pint

-

lemon sorbet or low-fat lemon yogurt

1 1/2 cups

-

fresh strawberries

,

sliced

DIRECTIONS

In a small saucepan, whisk together honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch until well blended and cornstarch is dissolved. Bring mixture to a boil over medium-high heat, whisking occasionally; cook until mixture thickens. Remove from heat.

Whisk in butter or margarine. Cool to room temperature or refrigerate until ready to use.

To assemble: press 1 crepe into each of 6 ramekins or bowls to form a cup. Fill each with 1 scoop of sorbet. Top each with 1/4 cup sliced strawberries and 2 to 3 T Honey Suzette Sauce.