Nutrition Facts

Serving Size¼ recipe
Calories from Fat15
Total Fat2 g
Saturated Fat0 g
Cholesterol5 mg
Sodium135 mg
Total Carbohydrate16 g
Dietary Fiber1 g
Sugars8 g
Proteins5 g
Vitamin A30% DV
Vitamin C150% DV
Calcium10% DV
Iron2% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time30 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Filling Ingredients

Green bell pepper, diced1/2 cup
Red bell pepper, diced1/2 cup
Yellow bell pepper, diced1/2 cup
Sweet onion, diced1/2 cup
Mushrooms, sliced1/2 cup
Canola oil1 tablespoon
Ready-made crepes4

Spicy Low Fat Cucumber White Sauce Ingredients

Fat-free milk1 cup
Cornstarch2 teaspoons
Parmesan cheese, finely grated2 tablespoons
Cucumbers, diced1/2 cup
Cayenne pepper1/8 teaspoon
Canola oil1 teaspoon
  1. Directions
  2. In a large saucepan, heat oil and sweet onions until translucent and aromatic.
  3. Add mushrooms, salt and pepper and cook thoroughly.
  4. Add all of the bell peppers and cook slightly. Be careful not to overcook or they will lose their crispness.
  5. Fill and roll the crepes.
  6. To make sauce, heat a medium-size pan over high heat. When hot, add the oil.
  7. When the oil is hot, add the cucumbers and quickly sauté just to soften slightly.
  8. Remove from the heat and set aside.
  9. Prepare white sauce by mixing together milk, cornstarch, parmesan cheese, and cayenne pepper in a saucepan.
  10. Cook slowly, over low to medium heat, stirring frequently until sauce is semi-thick and smooth.
  11. Add cucumbers and pour over prepared crepes.