Crepe Cake with Plums

Whipped cream and fresh plums are layered between flaky crepes for a diabetic-friendly dessert!

  • Makes: 16 servings
  • Serving Size: 1 wedge each
  • Carb Grams Per Serving: 21


  • 1 1/2 pounds ripe, yet firm, red plums, pitted and very thinly sliced*
  • 1/4 teaspoon ground cardamom (optional)
  • 2 8 ounce containers frozen fat-free whipped dessert topping, thawed
  • 1/2 teaspoon vanilla
  • 10 9 inches purchased prepared crepes
  • Ground cardamom (optional)
  • 1 tablespoon honey


  1. If desired, sprinkle plums with the 1/4 teaspoon cardamom. In a large bowl fold together whipped topping and vanilla.
  2. To assemble the crepe cake, place 1 crepe on a serving platter; spread with about 1/2 cup of the whipped topping mixture and top with about 1/3 cup of the sliced plums. Repeat layering crepes, topping mixture, and plums until all the crepes, topping mixture, and plums are used. Cover with foil; chill 3 to 24 hours before serving.
  3. To serve, if desired, sprinkle with additional cardamom. Drizzle with honey; cut into 16 wedges.


  • Test Kitchen Tip: Use a mandoline to get very thin plum slices. Set the mandoline just slightly thicker than 1/8 inch.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 102 cal., 1 g total fat 4 mg chol., 65 mg sodium, 21 g carb. (1 g fiber, 8 g sugars), 1 g pro.

Diabetic Exchanges

Other Carb (d.e): 0.5; Starch (d.e): 1