Strawberry Crepes with Blood Orange Sauce

• 3 cups Strawberries sliced

• 1/3 cup Sugar

• 1 cup Light Cream Cheese, softened

• 1/3 cup Granulated Sugar

• 1 cup Non Fat Sour Cream alternative

• 1 TBSP Lemon juice, freshly squeezed

• 1/2 tsp. Lemon rind, grated

• 6 Crepes

• 1 TBSP Powdered, sifted

• 5 Beck Grove Blood Oranges (about 1/2 pound)

• 3/4 cup Sugar plus 1 tablespoon
• 1/2 cup Water

• 1/2 stick Unsalted Butter, cut into pieces

Combine strawberries and granulated sugar in a bowl; stir well. Cover and chill 1 hour. Halve blood oranges crosswise and juice into a bowl. In a heavy saucepan combine sugar and 1-tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a fork, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in blood oranges (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce over low heat before serving.