These sweet little seedless gems are perfect for a quick snack with their easy to peel skin and juicy bite-sized segments but they’re equally great when incorporated into your culinary adventures.
- 6 Ojai Pixie Tangerines, segmented
- 2/3 Cup Light Cream Cheese, softened
- 1/3 Cup Powdered Sugar
- ¾ Cup Non Fat Sour Cream
- 1 Tbsp. Meyer Lemon juice, freshly squeezed
- ½ Meyer Lemon, zested
- 6 Melissa's Crepes (In the Produce Dept.)
- Raspberry Dessert Sauce
In a bowl, combine cream cheese and powdered sugar and blend with an electric mixer until smooth. Add sour cream, lemon juice and zest and blend. Gently mix in the tangerine segments. To assemble the crepes, spread the mixture over each crepe and roll them up. Refrigerate until time of service. At time of service with raspberry sauce.