8 Ojai Pixie Tangerines
peeled and segmented
2/3 cup Light Cream Cheese softened
1/3 cup Powdered Sugar
3/4 cup Non Fat Sour Cream
1/2 Meyer Lemons zested
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. The filling may be made ahead of time, covered and refrigerated to this point. To assemble the crepes, spread the mixture over each crepe and roll them up.
Place one crepe on a dessert plate. Drizzle the sauce over the top.
For a little added sweetness, garnish with some dark chocolate shavings.