Berry Sorbet and Strawberries With Crepe Wedges

From Australian BH&G Diabetic Living. Have not included 10 minutes cooling down time for the crepes.

• Ready In: 15 mins
• Serves: 2
• Yields: 2 desserts

Ingredients

• 1  crepe (Creative Gourmet frozen French Style Crepe defrosted)
• 4  scoops  sorbet (berry specified)
• 4  strawberries (hulled and quartered)
•  mint (leaves to serve)

Directions

1. Preheat oven to 180C fan forced.
2. Cut the crepe into 8 wedges, then put on a baking tray and bake, turning once for 8 to 10 minutes or until crepe wedges are golden brown and set aside for 10 minutes to cool and turn crispy.
3. Put 2 scoops of sorbet in each dish and top with the strawberries and mint leaves to serve and accompany with the crepe wedges.
4. VARIATION - replace the berry sorbet with lemon sorbet and strawberries with 100 grams defrosted frozen raspberries or a mixture of raspberries and blueberries.