Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    rich crepes
   2      tablespoons   cornstarch
   2      tablespoons   granulated sugar replacement
   1      dash          salt
   1      cup           skim milk
   1      tablespoon    lemon juice
   2      teaspoons     vanilla extract
   2      cups          fresh blueberries -- rinsed
   1      cup           lo-cal whipped topping -- prepared

Preparation:

Reserve crepes. Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan. Cook and stir over medium heat until slightly thickened; remove from heat. Crush 1 cup of the blueberries and add to cream mixture. Return to heat, and cook and stir until thickened. Cool. Fold in remaining blueberries. Divide evenly between crepes, and fold or roll the crepes. Top each with heaping 1 tblsp topping.