Gluten Free Crepe Cake with Wild Blueberry Topping

• Vegetarian
• Gluten free

• Produce

  • 2 cups Blueberries, frozen wild
  • 1/2 Lemon, Zest of
  • 1/2 Lemon, Juice from

• Refrigerated

  • 1/4 cup Vanilla almond milk, unsweetened

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 2 tbsp Powdered sugar
  • 1 tbsp Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 4 oz Light cream cheese
  • 1/3 cup Vanilla greek yogurt

• Liquids

  • 2 tbsp Water

Found on sinfulnutrition.com

Ingredients

• Cake:
• 12 corn tortillas
• 1 tablespoon sugar
• ½ teaspoon cinnamon
• 4 ounces light cream cheese, softened
• ⅓ cup vanilla Greek yogurt ( I like Siggis since its lower in sugar)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• ¼ cup unsweetened vanilla almond milk
• zest of ½ lemon
• Topping:
• 2 cups frozen wild blueberries
• juice from ½ lemon
• 2 tablespoons water

Directions

• In a small bowl, combine sugar and cinnamon. Set aside.
• On a large sheet tray, spread out corn tortillas. Spray lightly with cooking spray, and sprinkle with cinnamon sugar mixture.
• Turn tortillas over and repeat.
• In a large bowl, add cream cheese, yogurt, milk, vanilla, sugar, and lemon zest.
• Beat with hand mixer until light and fluffy. ~ 3 minutes.
• Place one tortilla on serving plate.
• Top with a spoonful of cream cheese mixture, and spread evenly.
• Repeat with remaining tortillas, leaving the top without filling.
• Refrigerate for at least one hour to set.
• In a small saucepan, add frozen blueberries, lemon juice and water, and heat on high.
• Bring mixture to a boil, and cook until thickened. ~3-5 minutes.
• Remove cake from refrigerator and top with blueberry sauce before serving.