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(2 wraps each)
_ cup Original Bisquick®
___ cup milk
_ tablespoon sugar
_ teaspoon grated lemon peel
_ tablespoons lemon juice
_ egg
Lemon cream Filling (below)
___ cup fresh blueberries (approximately)
Lemon-Blueberry Wraps
_ (3-ounce) package cream cheese, softened
___ cup sugar
_ teaspoons grated lemon peel
___ cup whipping (heavy) cream
1. Heat griddle or skillet; grease if necessary.
2. Stir all ingredients except Lemon Cream Filling and blueberries until blended. For each wrap, pour 2 tablespoons batter onto hot griddle, spreading each to make about 6-inch circle. Cook until tops are slightly dry. Turn and cook until bottoms are golden brown; cool.
3. Make Lemon Cream Filling. Spread about 2 tablespoons filling onto center of each wrap. Sprinkle with about 1 tablespoon blueberries; roll up.
Beat cream cheese in large bowl with electric mixer on high speed until fluffy. Stir in sugar and lemon peel; set aside. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into cream cheese mixture.
HIGH ALTITUDE (3500 to 6500 feet): Use 3/4 cup milk.
NUTRITION FACTS: 1 Serving:; Calories 240 (Calories from Fat 115); Fat 13g (Saturated 7g); Cholesterol 65mg; Sodium 350mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 5g % DAILY VALUE:; Vitamin A 10%; Vitamin C 4%; Calcium 8%; Iron 4% DIET EXCHANGES:; 1 Starch; 1 Fruit; 1 Fat
BETTY'S TIP For a pretty presentation, tie each wrap with a strip of lemon peel. Use a citrus stripper or a small knife to cut the peel.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.