Ingredients:

• 2 Texas Red Grapefruit, sectioned
• 1 package strawberry glaze
• 1 tub of ready-to-eat cheesecake filling
• 1 package ready-to-use crepes
• 1 small package chopped pecans
• 1 container of whipped topping

Directions:

Per crepe, place 3 tablespoons of ready-to-use cheesecake filling down the middle of the dessert crepe and smooth. Top the cheesecake filling with two sections of Texas Red Grapefruit. Pour 1 to 1-1/2 tablespoons of strawberry glaze down over the grapefruit sections and filling. Sprinkle chopped pecans over the fruit and filling and roll up the crepe.

To the top of the crepe, add a dollop of whipped topping. Place some additional strawberry glaze into the corner of a plastic storage bag. Twist the bag down to the glaze; snip the corner and squeeze creating a wavy line of glaze over the crepe and whipped topping. For extra pizzaz, make dots of glaze around the plate. To complete the plate, add two sections of fresh grapefruit as a garnish.

As an alternative to the whipped topping, dust the crepes with confectioners’ sugar.

Servings: 5-6 individual servings with extra fruit for garnish.