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Add a photoRaciónes: 8
Ingredientes
- 1/2 c. all-purpose flour
- 1/2 c. whole wheat flour
- 2 Tbsp. sugar
- 1 c. skim lowfat milk
- 1/2 c. egg substitute
- 1 Tbsp. safflower oil
- 1 1/2 c. low-fat cottage cheese
- 1 tsp vanilla extract
- 1/4 c. sugar
- 1/3 c. coarsely minced almonds
- 1/3 c. water
- 1 Tbsp. almond liqueur
- 2 tsp cornstarch
- 1 c. fresh or possibly frzn blueberries
- 2 tsp lemon juice Sifted powdered sugar optional
Direcciones
- Beat first 6 ingredients at medium speed with an electric mixer till smooth. Cover and refrigerate1 hour.
- Coat bottom of a 6-inch crepe pan or possibly nonstick heavy skillet with cooking spray; place over medium heat till warm.
- Pour 2 Tbsp. batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 30 seconds or possibly till crepe can be shaken loose. Turn and cook about 30 seconds. Place crepe on a dish towel to cold. Repeat with remaining batter.
- Process cottage cheese, vanilla, and 1/4 c. sugar in a food processor or possibly blender till smooth, stopping to scrape down sides; mix in almonds.
- Spoon 1 1/2 Tbsp. cottage cheese mix down unbrowned side of each crepe. Roll up crepe, jellyroll fashion, and place 2 crepes, seam side down, on each individual plate. Drizzle with sauce; sprinkle with powdered sugar, if you like.
- Blueberry-Amaretto Sauce Directions: Whisk together first 3 ingredients in a small nonaluminum saucepan till smooth; add in blueberries, and cook over medium heat, stirring constantly, 7 min or possibly till thickened. Remove from heat; stir in lemon juice. Cold.
- Yield: 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 195 | |
| Calories from Fat 41 | 21% |
| Total Fat 4.65g | 6% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 183mg | 8% |
| Potassium 202mg | 6% |
| Total Carbs 28.05g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 14.95g | 10% |
| Protein 10.29g | 16% |
