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Tuesday, June 16, 2015


·         ¼ cup toasted almonds
·         1 cup low-fat cottage cheese
·         2 TBSP Splenda
·          ½ tsp. ground cinnamon
·         4 store-bought crepes (6-inch), sliced in half
·         2 TBSP sugar-free apricot jam

1.      Preheat oven to 350˚
2.      Spread almonds in a single layer on baking sheet and bake about 8 minutes until golden- reserve 2 tablespoons for garnish
3.      Whip cottage cheese in a blender or food processor until creamy
4.      In medium bowl, stir together cottage cheese, Splenda, and cinnamon
5.      Spread 2 tablespoons cheese mixture on each crepe half and roll up
6.      Place crepe halves seam-side down and 1 inch apart on a baking sheet
7.      Bake until warmed through and beginning to brown on the edges, about 5 minutes
8.      Meanwhile, heat jam and 2 tablespoons water in a small saucepan or microwave, until jam is liquefied
9.      Carefully transfer 2 crepe halves to a plate and drizzle with apricot sauce and sprinkle with 1 tablespoon toasted almonds

Servings:  4
Serving Size:  1 crepe

Nutritional Information
Calories:  129
Fat:  2 g
Saturated Fat: 0 g                 TIP:                          
Cholesterol:  5 mg                 Try strawberry or grape sugar-free jam                   
Sodium:  334 mg                    for a change of flavor.                   
Carbohydrate:  18 g
Fiber:  2 g
Protein:  10 g

"The Perfect Day"
By: Nanette Cameron, RD

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