Average Rating: 4.571428TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
YIELD: 9 servings.Ingredients
- 1-1/2 cups fat-free milk
- 3 large eggs
- 2 tablespoons butter, melted
- 2/3 cup gluten-free all-purpose baking flour
- 1/2 teaspoon salt
FILLING:- 1 cup 2% cottage cheese
- 3 ounces reduced-fat cream cheese
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
- 2-1/4 cups each fresh blueberries and raspberries
- Confectioners' sugar, optional
Instructions
- 1. In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
- 2. Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
- 3. In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
- 4. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.
Nutrition Facts
2 each: 180 calories, 7g fat (4g saturated fat), 88mg cholesterol, 319mg sodium, 22g carbohydrate (12g sugars, 4g fiber), 9g protein.
Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fruit, 1/2 fat.
