Post by marlaoh on Sept 14, 2004 7:46:59 GMT -6
Diabetic Ricotta-Filled Blintzes
all-purpose flour 3/4 cup ---
fat-free milk 3/4 cup ---
egg whites, or 1/2 cup egg substitute 2 ea ---
margarine,melted 1 Tbsp ---
low-fat ricotta cheese --- 15 oz
powdered sugar or chocolate-flavored powdered sugar 2 Tbsp ---
pure vanilla extract 1 1/2 tsp ---
strawberry or raspberry jam 1/4 cup ---
Nutrition Information
Amount per serving
Calories 212
Calories From Fat 39
Total Fat 4 g
Saturated Fat 2 g
Cholestrol 29 mg
Sodium 178 mg
Total Carbohydrate 31 g
Dietary Fiber 1 g
Sugars 15 g
Protein g
Preparation Instructions
Combine the flour, milk, egg whites,and margarine in a food processor or blender. Process until smooth. Refrigerate up to 8 hours. Stir or shake before using.
Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.
Pour about 3 tablespoons of batter (use a 1/4 cup dry measuring cup about 3/4 full) into the hot pan, tilting to spread the batter evenly. Cook until the bottom of the crepe is lightly browned; turn and cook 30 seconds more.
Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.
Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking dish with nonstick pan spray.
For the filling, combine the cheese,sugar, and vanilla in a food processor or blender. Process until smooth.
Spoon 2 heaping tablespoons of filling down the center of each crepe. Roll up; place seam side down in the baking dish. Cover with foil.
Bake the crepes for 15 to 18 minutes,or until heated through. Serve with warm jam.
all-purpose flour 3/4 cup ---
fat-free milk 3/4 cup ---
egg whites, or 1/2 cup egg substitute 2 ea ---
margarine,melted 1 Tbsp ---
low-fat ricotta cheese --- 15 oz
powdered sugar or chocolate-flavored powdered sugar 2 Tbsp ---
pure vanilla extract 1 1/2 tsp ---
strawberry or raspberry jam 1/4 cup ---
Nutrition Information
Amount per serving
Calories 212
Calories From Fat 39
Total Fat 4 g
Saturated Fat 2 g
Cholestrol 29 mg
Sodium 178 mg
Total Carbohydrate 31 g
Dietary Fiber 1 g
Sugars 15 g
Protein g
Preparation Instructions
Combine the flour, milk, egg whites,and margarine in a food processor or blender. Process until smooth. Refrigerate up to 8 hours. Stir or shake before using.
Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.
Pour about 3 tablespoons of batter (use a 1/4 cup dry measuring cup about 3/4 full) into the hot pan, tilting to spread the batter evenly. Cook until the bottom of the crepe is lightly browned; turn and cook 30 seconds more.
Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.
Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking dish with nonstick pan spray.
For the filling, combine the cheese,sugar, and vanilla in a food processor or blender. Process until smooth.
Spoon 2 heaping tablespoons of filling down the center of each crepe. Roll up; place seam side down in the baking dish. Cover with foil.
Bake the crepes for 15 to 18 minutes,or until heated through. Serve with warm jam.