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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 178.4
  • Total Fat: 1.4 g
  • Cholesterol: 4.5 mg
  • Sodium: 232.4 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 18.4 g

View full nutritional breakdown of Mock Crepe with Strawberries calories by ingredient
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Mock Crepe with Strawberries

Submitted by: STEPH6467

Introduction

Delicious "gourmet" breakfast packed with Vitamin C and protein. Low cal, low fat. Perfect way to start your day and pretty enough to serve to guests. Try substituting different fruits for new flavors combos. Delicious "gourmet" breakfast packed with Vitamin C and protein. Low cal, low fat. Perfect way to start your day and pretty enough to serve to guests. Try substituting different fruits for new flavors combos.
Number of Servings: 1

Ingredients

    3 Egg Whites
    1 Tablespoon Whole Wheat Flour
    1/4 Cup Low Fat Cottage Cheese
    1 Cup Frozen Strawberries (No Sugar Added)
    Cinnamon to taste
    Splenda to taste

Directions

Apply light coating of nonstick spray to a 7" to 9" diameter pan and preheat over medium heat.

Lightly beat the egg whites. Add whole wheat flour and 1/2 teaspoon (or to taste) of Splenda and mix until smooth. Pour mixture onto preheated pan, tilting pan to evenly distribute. It will only take a minute to cook. Use spatula to free edges and then flip to cook other side for another minute or so. Remove pan from heat but leave crepe in pan to keep warm.

Microwave the frozen strawberries until thoroughly warmed (~ 90 secs).

Combine cottage cheese, a dash of cinnamon and Splenda (to taste, I use about a tsp). I like to take the chill off of the cottage cheese as well by microwaving for about 15 seconds.

Put crepe on a plate. Spread cottage cheese mixture across top. Place strawberries on one side and fold top of crepe over (omelet style) to cover strawberries. Serve immediately.

Try subbing bananas for the strawberries. Or reduced fat ricotta for the cottage cheese. Also can use soy flour in place of wheat.

Number of Servings: 1

Recipe submitted by SparkPeople user STEPH6467.






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