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Cranberry Cheese Crêpe
Yield: Makes 8 servings
For a bold twist on this elegant dessert, fill each crepe with fat free vanilla frozen yogurt instead of the cheese mixture.
Ingredients:
1
cup all-purpose flour
3
tablespoons sugar, divided
1/4
teaspoon salt
1
cup fat-free (skim) milk
1
egg
2
egg whites
1
tablespoon margarine, melted
3/4
cup low-fat (1%) cottage cheese
4
ounces fat-free cream cheese, softened
1
teaspoon vanilla
Festive Cranberry Sauce (recipe)
3
tablespoons toasted sliced almonds
Preparation:
1.
Combine flour, 1 tablespoon sugar and salt in medium bowl; whisk in milk, egg, egg whites and margarine until smooth. Batter can be covered and refrigerated for up to 1 hour.
2.
Lightly grease 8-inch nonstick skillet. Heat over medium heat until hot. Remove from heat. Pour in scant 1/4 cup batter; roll from side to side to cover entire skillet surface. When edges of batter curl away from side of skillet, turn crêpe over; brown other side. Repeat with remaining batter.
3.
Place cottage cheese in food processor or blender; process until smooth. Add cream cheese, remaining 2 tablespoons sugar and vanilla; process until smooth.
4.
Preheat oven to 350°F. Spoon about 2 tablespoons cheese mixture into center of each crêpe. Spoon about 2 tablespoons Festive Cranberry Sauce over cheese mixture. Roll crêpes up; place, seam sides down, on 15X10-inch jelly-roll pan. Bake 5 minutes or until heated through.
5.
Place crêpes on serving plates. Spoon remaining sauce over tops; sprinkle with almonds. Garnish, if desired.
Nutritional Information:
| Serving Size: 1 crêpe with about 3 tablespoons Festive Cranberry Sauce and 1 teaspoon almonds served over to | |
| Sodium | 293 mg |
| Protein | 10 g |
| Fiber | 2 g |
| Carbohydrate | 47 g |
| Cholesterol | 31 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 14 % |
| Calories | 263 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 1/2 |
| Fruit | 1 |
| Starch | 2 |
This recipe appears in:
Pastries & Crepes
