LOW FAT : As Light as Love

This is the time of year when cooks in love start thinking of sweet ways to please a valentine. But what if the object of your affection is on a diet? One solution: meringue-filled chocolate crepes. These, for instance, each have just 4 grams of fat.

And because we live in an age of limits, this recipe can be made ahead to eliminate last-minute preparation (of course, they’re all the better if you can make them to order). Prepare the crepe batter a day ahead and cook the crepes several hours before serving. Wrap the cooked crepes in plastic wrap until you’re ready to finish them.

To reduce excess fat, cook the crepes in a non-stick skillet sprayed with butter-flavored non-stick cooking spray or very lightly brush the skillet with clarified butter. Turn the crepe when it is golden brown and cook the other side very quickly, just enough to set the crepe. Use about two tablespoons of batter for each crepe to keep them as thin and delicate as possible.

The meringue must be prepared just before serving. Cream of tartar is added to the egg whites to stabilize them so the meringue doesn’t collapse after baking. For each crepe spoon two generous tablespoons of meringue along one half of each crepe and fold over. The crepes are done when they are puffed and the meringue is lightly browned around the edges. Sprinkle each with almonds, powdered sugar and cocoa.

VALENTINE CREPES 3/4 cup flour Granulated sugar 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup nonfat milk 1/4 cup nonfat egg substitute (equivalent to 1 egg) 1 tablespoon butter, melted Vanilla 3 tablespoons grated bittersweet chocolate 3 egg whites 1/4 teaspoon cream of tartar 1/4 cup chopped toasted almonds Powdered sugar Cocoa Shaved chocolate Berry Sauce

Combine flour, 1 tablespoon granulated sugar, baking powder and salt in bowl. In separate bowl, stir together milk, egg substitute, melted butter and 1/2 teaspoon vanilla. Stir liquids into dry ingredients just until blended. Stir in grated chocolate. Let stand 1 hour.

Spray non-stick cooking spray in non-stick 6-inch skillet and heat over medium heat. Ladle in 2 tablespoons batter. Rotate and tip pan quickly so batter evenly covers bottom of crepe pan. Cook until underside is lightly browned. Flip crepe and cook just until set. Remove to paper towels. Repeat until all batter is used.

Beat egg whites with cream of tartar to soft peaks. Gradually beat in 6 tablespoons granulated sugar until stiff peaks form. Beat in 1/4 teaspoon vanilla. Spoon about 2 heaping tablespoons meringue onto 1/2 of each crepe. Sprinkle over 1/2 teaspoon almonds. Fold over crepe.

Place filled crepes on baking sheet and bake at 400 degrees 3 to 5 minutes, just until meringue is puffed and browned around edges. After crepes have baked, sprinkle 1/2 teaspoon almonds over top of each, then sprinkle with powdered sugar and cocoa. Garnish with few pieces of shaved chocolate. Serve with Berry Sauce. Makes 12 crepes.

Each crepe contains about: 139 calories; 104 mg sodium; 3 mg cholesterol; 4 grams fat; 22 grams carbohydrates; 4 grams protein; 1.12 grams fiber.

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Berry Sauce 2 cups raspberries 3 tablespoons sugar 2 tablespoons raspberry liqueur 1/4 cup blackberries

Puree 1 3/4 cups of raspberries with sugar. Stir in liqueur. Stir in blackberries and remaining 1/4 cup raspberries. Makes about 1 3/4 cups sauce.