Cottage Cheese Crepes With Cherries - 32g Carbs, 4g Fiber
From: The South Beach Diet (Phase 3)
Serves: 4 crepes
These mouthwatering filled crepes are enhanced by a nutty-flavored
flour made from kamut, a high-protein grain. You'll be treated to a
burst of sweetness with each bite thanks to the pitted cherries
tucked inside.
--> Crepes
1/2 cup kamut flour
2 Tbsp whole-wheat OR whole-grain pastry flour
1/8 tsp salt
1/3 cup apple juice
1/2 cup PLUS 1-2 Tbsp water
1 large egg, lightly beaten
4 tsp trans-free margarine
--> Filling
1 cup reduced-fat cottage cheese OR
reduced-fat ricotta cheese, at room temperature
2 cups pitted sweet cherries
1/4 cup sugar-free maple syrup
To make the crepes:
In a large bowl, combine the kamut flour, pastry flour, and salt. In
a small bowl, whisk together the apple juice, 1/2 cup water, egg, and
2 teapsoons of the margarine.
Whisk into the flour mixture to make a smooth batter. Melt 1 teaspoon
of the remaining margarine in an 8" nonstick skillet coated with cooking
spray over medium heat. Pour 3 tablespoons of batter into the skillet
and tilt the skillet to coat the bottom with a thin layer of the batter.
(If the batter seems too thick, add 1 to 2 tablespoons water.)
Cook the first side for 1 minute, or until lightly browned. Turn and
cook the second side for 30 to 60 seconds. Slide the crepe onto a plate.
Cover with foil to keep warm. Continue making crepes in the same
fashion, adding the last teaspoon of margarine to the pan after
making the second crepe.
To make the filling and assemble:
Place a crepe on a plate, attractive side down. Arrange 1/4 cup of
the cheese and 1/2 cup of the cherries in a line in the center of
the crepe and fold in quarters.
Repeat with the remaining ingredients to make 4 crepes. Drizzle
with syrup.
Makes: 4 crepes
Serves: 4
Nutrition per Serving:
220 Calories, 7g Fat, 1 1/2 g Sat, 60mg Cholesterol, 400mg Sodium,
13g Protein, 32g Carbs, 4g Dietary Fiber
