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
Blintzes
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.
(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