• 5 ounces cream cheese, softened
• 2 tsp. honey
• 3/4 tsp. lemon zest
• 2/3 cup sugar
• 1-1/3 cups Driscoll's raspberries
• 2/3 cup Driscoll's blueberries
• 2/3 cup Driscoll's blackberries
• 2/3 cup sliced Driscoll's strawberries
• 1 Tbs. plus 1 tsp. fresh lemon juice
• 8 ready-made crepes

In medium mixing bowl, stir together cream cheese, honey and lemon zest until thoroughly blended; set aside. Place sugar, berries and lemon juice in medium saucepan. Heat over medium heat, stirring gently, until mixture boils and sugar is dissolved (about 5 minutes). Remove from heat; allow to cool slightly.

To assemble, place 2 crepes on serving plate; spoon 1 Tbs. cream cheese mixture down center of each crepe. Spoon approximately 1/4 cup berry mixture over cream cheese. Fold 2 sides of each crepe up and turn over to form roll. Repeat with remaining crepes, cream cheese mixture and berry sauce. Serving size 2 crepes.

Shortcut: Replace cream cheese mixture with whipped cream. Allow berry mixture to cool before assembling.

Per serving: calories 556, fat 25.1g, 40% calories from fat, cholesterol 199mg, protein 12.4g, carbohydrates 73.3g, fiber 6.0g, sugar 52.7g, sodium 376mg, diet points 12.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.0, Bread: 1.5, Lean meat: 0.4, Fat: 4.6, Sugar: 2.2, Very lean meat protein: 0.0

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