Cranberry Cheese Crêpes with Vanilla Yogurt Filling - A Delicious Twist

Cranberry Cheese Crêpe

YIELD Makes 8 servings

For a bold twist on this elegant dessert, fill each crepe with fat free vanilla frozen yogurt instead of the cheese mixture.

INGREDIENTS

1 cup all-purpose flour 3 tablespoons sugar, divided 1/4 teaspoon salt 1 cup fat-free (skim) milk 1 egg 2 egg whites 1 tablespoon margarine, melted 3/4 cup low-fat (1%) cottage cheese 4 ounces fat-free cream cheese, softened 1 teaspoon vanilla Festive Cranberry Sauce (recipe) 3 tablespoons toasted sliced almonds

PREPARATION:

1. Combine flour, 1 tablespoon sugar and salt in medium bowl; whisk in milk, egg, egg whites and margarine until smooth. Batter can be covered and refrigerated for up to 1 hour.
2. Lightly grease 8-inch nonstick skillet. Heat over medium heat until hot. Remove from heat. Pour in scant 1/4 cup batter; roll from side to side to cover entire skillet surface. When edges of batter curl away from side of skillet, turn crêpe over; brown other side. Repeat with remaining batter.
3. Place cottage cheese in food processor or blender; process until smooth. Add cream cheese, remaining 2 tablespoons sugar and vanilla; process until smooth.
4. Preheat oven to 350°F. Spoon about 2 tablespoons cheese mixture into center of each crêpe. Spoon about 2 tablespoons Festive Cranberry Sauce over cheese mixture. Roll crêpes up; place, seam sides down, on 15X10-inch jelly-roll pan. Bake 5 minutes or until heated through.
5. Place crêpes on serving plates. Spoon remaining sauce over tops; sprinkle with almonds. Garnish, if desired.

This recipe appears in: Pastries & Crepes NUTRITIONAL INFORMATION: Serving Size: 1 crêpe with about 3 tablespoons Festive Cranberry Sauce and 1 teaspoon almonds served over to Sodium 293 mg Protein 10 g Fiber 2 g Carbohydrate 47 g Cholesterol 31 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 14 % Calories 263 DIETARY EXCHANGE: Fat 1/2 Meat 1/2 Fruit 1 Starch 2