Red Raspberry Crepes

10 oz. pkg. frozen raspberries, thawed

Cranberry juice cocktail

1/3 cup sugar

4 tsp cornstarch

Dash of salt

2 Tbsp butter

2 Tbsp orange juice

2 tsp lemon juice

4 oz. pkg. cream cheese, softened

½ cup toasted slivered almonds

19 dessert crepes

Sauce: Drain berries, reserving syrup. Add cranberry juice to syrup to make 1½ cups. Combine sugar, cornstarch, and salt. Blend in syrup mixture. Cook and stir until bubbly. Add butter, orange juice, lemon juice, and berries. Keep warm or chill. Heat before serving.

To assemble: Spread cream cheese over unbrowned side of crepes, leaving ¼” rim around edges. Sprinkle with some almonds. Roll up as for jelly roll. Reserve remaining almonds for garnish. Cover crepes and chill.

To serve: Arrange crepes in chafing dish or skillet; add hot sauce. Cover and heat through. Sprinkle with almonds.