Crepes with chocolate and vanilla ricotta
reduced-fat ricotta cheese
100 g, (1/2 cup)
vanilla bean extract, alcohol free
extra light cooking cream
8 individual, just thawed
WW Bar, Original Choc Crunch
125 g, thinly sliced
1 x 3 second spray(s)
- Place ricotta, vanilla, cream and sugar in a small bowl. Stir until well combined.
- Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook crepes, 1 at a time, for 30 seconds each side or until softened and warmed through. Transfer to a plate. Cover to keep warm.
- Place 2 crepes on each serving plate. Divide ricotta mixture among crepes and sprinkle with choc crisp bar. Top with strawberries and fold to enclose filling. Serve.