"VERY BERRY CREPES"

From Fit and Fast Meals in Minutes

2 cups blueberries, divided use
2 tablespoon sugar
2 teaspoons cornstarch
1/2 cup water
2 cups raspberries
4 7-inch ready-made crepes

Reserve 1 cup blueberries.  Combine sugar and cornstarch in saucepan.  Add water and bring to a simmer.  Add the remaining 1 cup blueberries and simmer 2 minutes, stirring constantly, or until sauce thickens and turns blue.  Remove 6 tablespoons of sauce and set aside.  Reserve several raspberries and blueberries for garnish on top of crepes.  Stir remaining berries into the hot sauce.  Spoon berry sauce onto the center of 4 crepes and fold the sides in to cover the berries.  Drizzle reserved 6 tablespoons sauce over top of crepes.  Sprinkle reserved blueberries and raspberries on top.  YIELD:  4 servings