Pancakes Blintzes (Diabetic)

Lisa UK 11-06-99 2:03 AM pt (US)

KYoung's Recipes for Diabetics : COLLECTION
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

(Yield: 12 servings)

12 Lo-Cal Crepes (to follow)
1 cup (250 mL) creamed cottage cheese
2 tblsp (30 mL) granulated sugar replacement
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) lemon peel (grated)
2 tblsp (30 mL) Powdered Sugar Replacement

Preheat oven to 350 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.

Exchange 1 serving: 1/3 bread
1/3 lean meat

Calories 1 serving: 30

(Yield: 36 6-in. (15-cm) 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.

Exchange 1 crepe: 1/4 low-fat milk
Calories 1 crepe: 24

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