- 1 cup frozen blueberries
- 1 cup frozen raspberries
- 1/2 cup Water plus
1 tbspof water, divided
- 2 tsp chia seeds
- 2 tsp cornstarch
- 3 tbsp powdered sugar divided
- 1/8 tsp almond extract
- 4 premade crepes such as Melissa’s
- 1 cup plain 2% Greek yogurt such as Fage
Place the berries,
1/2 cupof the water, and the chia seeds in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 1 minute.
Use a quick pressure release. When the valve drops, carefully remove the lid.
In a small bowl, stir together the remaining
1 tbspof water and the cornstarch. Stir until the cornstarch is dissolved.
Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Stir the cornstarch mixture into the berries. Bring to a boil and boil for 1 minute, or until thickened slightly.
Turn off the heat. Stir in
2 tbspof the powdered sugar and the almond extract. Place the berry mixture in a medium bowl and let stand for 15 minutes to cool slightly.
Spoon equal amounts of the berry mixture down the center of each crepe. Fold the ends over to overlap slightly. Spoon the remaining
1 tbspof powdered sugar into a fine mesh sieve and sprinkle evenly over each crepe. Top each crepe with an equal amount of the yogurt. Serve warm or chilled, if desired.