Post by chief_cook2 on Mar 24, 2004 5:13:34 GMT -6
DIABETIC RECIPE
Blintzes
12 Lo-Cal Crepes
1 cup (250 mL) creamed cottage cheese
2 tablespoon (30 mL) granulated sugar replacement
1 teaspoon (5 mL) vanilla extract
1/2 teaspoon (2 mL) lemon peel (grated)
2 tablespoon (30 mL) Powdered Sugar Replacement
Reserve crepes. Combine cottage cheese, granulated sugar replacement, vanilla
and lemon peel in mixing bowl. Whip with fork until thoroughly blended. Fill
each crepe with heaping 1 tablespoon (15 mL) of cottage cheese filling, roll
each one to form blintzes and place in shallow pan.
Bake at 350 F (175 C) for 15 minutes, or until warm. Sift the powdered sugar
replacement over the blintzes.
Microwave:
Cook on Medium for 1 minute. Sift the powdered sugar replacement over the
blintzes.
Exchanges:
Nutrition: One blintz
12 servings
1/3 bread, 1/3 lean meat
30 calories
Blintzes
12 Lo-Cal Crepes
1 cup (250 mL) creamed cottage cheese
2 tablespoon (30 mL) granulated sugar replacement
1 teaspoon (5 mL) vanilla extract
1/2 teaspoon (2 mL) lemon peel (grated)
2 tablespoon (30 mL) Powdered Sugar Replacement
Reserve crepes. Combine cottage cheese, granulated sugar replacement, vanilla
and lemon peel in mixing bowl. Whip with fork until thoroughly blended. Fill
each crepe with heaping 1 tablespoon (15 mL) of cottage cheese filling, roll
each one to form blintzes and place in shallow pan.
Bake at 350 F (175 C) for 15 minutes, or until warm. Sift the powdered sugar
replacement over the blintzes.
Microwave:
Cook on Medium for 1 minute. Sift the powdered sugar replacement over the
blintzes.
Exchanges:
Nutrition: One blintz
12 servings
1/3 bread, 1/3 lean meat
30 calories