This recipe makes 3 crêpes to be shared by 6 people. Scoop ice cream into 1/3 cupfuls, and freeze on a baking sheet until ready to assemble.
3 tablespoons light hot fudge topping
3 (7-inch) prepared French crêpes
1 cup low-fat chocolate ice cream
1/2 cup raspberries
1 tablespoon powdered sugar
How to Make It
Warm fudge topping according to package directions; set aside.
Microwave French crêpes at HIGH 10 seconds.
Spoon 1/3 cup chocolate ice cream in center of 1 crêpe, and wrap sides of crêpe around ice cream. Place, seam side down, on a serving dish. Repeat procedure with remaining ice cream and crêpes. Drizzle 1 Tbsp. warm fudge topping over each crêpe, and top evenly with raspberries; sprinkle evenly with powdered sugar. Serve immediately.
Note: For testing purposes only, we used Smucker's Toppings Light Hot Fudge and Frieda's French Style Crêpes.