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.
Lemon Cream Filling
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
2 teaspoons grated lemon peel
1/3 cup whipping (heavy) cream
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.
This Lemon-Blueberry Wraps recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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