Healthy Low-Carb Cottage Cheese Cherry Crepes - South Beach Diet |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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South Beach Diet friendly - Phase III I like to add Splenda to the crepes and/or filling. But this is the original recipe from South Beach Diet cookbook. Ingredients:
1/3 cup kamut flour |
2 tablespoons whole wheat flour or 2 tablespoons whole grain pastry flour |
1/8 teaspoon salt |
1/3 cup apple juice |
1/2 cup tsps water |
1 -2 teaspoon water |
1 large egg, lightly beaten |
4 teaspoons transfat-free margarine |
sugar substitute |
1 cup low fat cottage cheese or 1 cup reduced-fat ricotta cheese, at room temperature, excess liquid drained |
2 cups pitted sweet cherries |
1/4 cup sugar-free maple syrup |
sugar substitute |
Directions:
1. In large bowl, combine flours and salt.
2. In small bowl, whisk together apple juice, 1/2 c water, egg, and 2 tsp of margarine. Whisk into flour mixture until smooth batter.
3. Melt 1 tsp of remaining margarine in 8 nonstick skillet coated with cooking spray over medium heat. Pour 3 Tbs of batter into skillet and tilt to coat the bottom with thin layer of batter. (If too thick, add 1-2 Tbs water).
4. Cook the first side for 1 min or until lightly browned. Turn and cook the second side for 30-60 seconds. Slide crepe onto plate. Cover with foil to keep warm. Continue making crepes in same fashion, adding the last teaspoon of margarine to pan after making the second crepe.
5. Place crepe on plate, attractive side down. Arrange 1/4 c of cheese and 1/2 c cherries in a line in the center of crepe and fold in quarters. Repeat with remaining ingredients to make 4 crepes.
6. Drizzle with syrup.
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