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
6 – Honey Crêpes
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 Honey Crêpe 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.