Crepes with cottage cheese blueberry-vanilla filling and blueberry sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Crepes:1 medium egg (beaten)1/4 cup white flour2 tsp Splenda3 oz. Almond Breeze unsweetened vanilla almond milk1 tbsp unsalted butter (melted)A splash of vanilla extract (optional)Sauce:1/2 cup fresh blueberries2 oz. V8 Acai-Mixed Berry juice1 tablespoon Splenda (or more to taste)A splash of vanilla extract (optional)Filling:1/2 cup lowfat cottage cheese2 tsp SplendaA splash of vanilla extract
Mix all crepe ingredients together with a whisk until batter is free of lumps. The consistency should be runny. It does begin to thicken if you leave it sit for a while, and in that case, add a little bit more almond milk.
Heat nonstick skillet to medium heat. Spray with Pam or other cooking spray. Pour 1/4 cup of crepe batter into middle of pan. Twirl pan around to evenly distribute a thin layer over bottom of pan. Wait about 45 seconds, or until batter appears dry. Flip crepe, wait another 30-45 seconds, and place on plate. Cover with foil to maintain heat. Repeat until all batter is used.
In a small saucepan, add blueberries, V8, and Splenda. Let simmer about five minutes or until blueberries appear to have broken down, and the color is rich. Add Splenda to taste. Add vanilla if desired.
For filling, simply put cottage cheese, Splenda, and vanilla in a bowl, and mix. If a smoother texture is desired, a blender may be used, though keep in mind that you may have to add more liquid (almond milk works just fine) to create the proper consistency. I also placed my filling in the microwave for about 20 seconds to warm it up a bit.
Place filling and a few fresh blueberries in center of crepe, and roll up burrito-style. Top with blueberry sauce, a few fresh blueberries, and a sprinkle of powdered sugar (if desired).
Number of Servings: 3
Recipe submitted by SparkPeople user KB8588.
Heat nonstick skillet to medium heat. Spray with Pam or other cooking spray. Pour 1/4 cup of crepe batter into middle of pan. Twirl pan around to evenly distribute a thin layer over bottom of pan. Wait about 45 seconds, or until batter appears dry. Flip crepe, wait another 30-45 seconds, and place on plate. Cover with foil to maintain heat. Repeat until all batter is used.
In a small saucepan, add blueberries, V8, and Splenda. Let simmer about five minutes or until blueberries appear to have broken down, and the color is rich. Add Splenda to taste. Add vanilla if desired.
For filling, simply put cottage cheese, Splenda, and vanilla in a bowl, and mix. If a smoother texture is desired, a blender may be used, though keep in mind that you may have to add more liquid (almond milk works just fine) to create the proper consistency. I also placed my filling in the microwave for about 20 seconds to warm it up a bit.
Place filling and a few fresh blueberries in center of crepe, and roll up burrito-style. Top with blueberry sauce, a few fresh blueberries, and a sprinkle of powdered sugar (if desired).
Number of Servings: 3
Recipe submitted by SparkPeople user KB8588.
Nutritional Info Amount Per Serving
- Calories: 155.3
- Total Fat: 6.4 g
- Cholesterol: 77.6 mg
- Sodium: 202.3 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.4 g
- Protein: 7.2 g