Berry Blintzes

Ingredients

• This awesome recipe was shared from a diabetic friendly recipe blog that we love.

Crepes

• 1� cups skim milk (soy, almond or Hood Calorie Countdown can be substituted)
• 3 eggs, slightly beaten
• 1 cup all purpose flour
• � teaspoon salt
• 3 tablespoons no trans fat buttery spread, melted
• (This will make 6 crepes, you only need two for the blintze recipe)
• Berry Blintzes Recipe (Makes 2)
• 2 crepes from above recipe
• � cup non-fat cottage cheese
• 1 tablespoon Stevia granular, divided
• 1/8 teaspoon nutmeg
• � cup sliced strawberries (or substitute your favorite berry)

Chocolate Sauce Ingredients

• 1 tablespoon dry cocoa powder, unsweetened
• 1 tablespoon Stevia granular
• � teaspoon cornstarch
• � cup almond milk (Original)
• 1 teaspoon mini semi-sweet chocolate chips
• 3 drops vanilla extract

Directions

Basic Crepes

1. In a blender, blend the crepe ingredients together to form a thin batter.
2. Pour batter into a bowl and refrigerate for at least 30 minutes to allow bubbles to dissipate. Heat an 8" non-stick skillet, such as an omelet pan, on medium heat. Brush skillet with melted butter and ladle a scant � cup of batter into the skillet. Swirl the pan around and around to distribute the batter evenly and to form a circle. Continue swirling the pan until the batter thickens and settles. Replace pan on the burner and cook for about 1 to 1� minutes, until the edges of the crepe are dry, beginning to brown slightly and curling inward. Using a rubber spatula, lift edge and carefully turn crepe over by hand. Cook second side for about 30-45 seconds. Remove crepe from pan and place on a piece of parchment paper to cool.
3. To store crepes, make certain that crepes are separated with a piece of parchment paper between each crepe. Arrange crepes in a stack and place in a resealable plastic bag. Crepes can be made ahead of time and refrigerated until ready to use. Use crepes within 3-4 days.
4. *Nutritional Information per crepe: 63 calories, 7 g carbohydrate, 2 g total fat, 0.7 g saturated fat, 0.2 g fiber, 3.1 g protein

Berry Blintzes

1. First, make the sauce by measuring dry ingredients, except chocolate chips, in a 2-cup measuring cup or microwave bowl (sauce will bubble up as it cooks). Add almond milk and stir until cornstarch is dissolved and other ingredients are blended. Microwave on high for 20 seconds, until mixture is hot. Stir until cocoa powder is incorporated and mixture is smooth. Return to microwave and heat on high for 20-30 seconds, or until mixture bubbles and begins to boil. Stir again and add the chocolate chips and drops of vanilla. Stir until chips have melted and mixture is smooth. Set aside to cool completely. (This can be done ahead of time and placed in a refrigerator until serving time.)
2. Place sliced or washed berries in a small bowl and sprinkle with 1 teaspoon Splenda. Stir to coat berries; set aside.
3. Measure cottage cheese in a small bowl, add 2 teaspoons Splenda and nutmeg. Stir to combine.
4. Place � of the berries into the center of a crepe. Top with � of the cottage cheese mixture. Fold like a burrito so that all sides of the crepe are folded inward to cover filling. Turn over and place filled crepe on a serving plate. Repeat with remaining crepe. Top each crepe with 2 tablespoons of the cooled chocolate sauce and serve.
5. *Nutritional information per serving of 1 blintz with 2 tablespoons sauce: 142 calories, 18.3 g carbohydrate, 3.3 g total fat, 1.1 g saturated fat, 1.7 g fiber, 10.3 g protein.
6. This sugar-free chocolate sauce is wonderful as a topping in other recipes, too.
7. Nutritional Information per tablespoon of sauce: 14.5 calories, 2.5 g carbohydrate, 0.6 g total fat, 0.2 g saturated fat, 0.5 g fiber, 0.3 g protein.