Blintzes - diabetic dessert–>Exchanges Shown
Blintzes
12 Lo-Cal Crepes (to follow)
1 cup (250 mL) creamed cottage cheese
2 Tbsp (30 mL) granulated sugar replacement
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) lemon peel (grated)
2 Tbsp (30 mL) Powdered Sugar Replacement
Preheat oven to 350 degrees F. 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 tblsp (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 powdered sugar replacement over blintzes. Microwave: Cook on Medium for 1
minute. Sift powdered sugar replacement over blintzes.
(Yield: 12 servings)
Exchange 1 serving: 1/3 bread, 1/3 lean meat
Calories 1 serving: 30
Lo-Cal Crepes
2 eggs
dash salt
2 tblsp (30 mL) margarine (melted)
1 1/4 cup (310 mL) flour
1 tsp (5 mL) baking powder
1 3/4 cup (440 mL) water
Place eggs in blender; whip to mix well. Add salt, melted margarine, flour,
baking powder and water. Whip to blend thoroughly. (Should batter become too
thick, add a little extra water; stir to blend.)
Cook in crepe pan according to manufacturer’s directions.
(Yield: 36 6-in. (15-cm) crepes)
Exchange 1 crepe: 1/4 low-fat milk
Calories 1 crepe: 24