Ingredients
- 1-2 teaspoons splenda
- 1.5-2 cups cherries (I used frozen)
- 1 cup fat-free milk
- 1 egg
- 3 egg whites
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 cup cornmeal
- 1 oz. 1/3 less fat cream cheese (room temperature)
- 1 6 oz. container light cherry yogurt
Directions
- Place cherries in a bowl (mine were frozen, so I microwaved them for a minute.) Chop up a bit. Sprinkle with splenda. Set aside.
- Combine milk, egg, egg whites, almond and vanilla extracts, flour and cornmeal in a blender. Blend until smooth. Place in fridge while preparing the middle. (original recipe said to refrigerate for 1 hour. I didn't refrigerate that long, and I think that is where the corn meal settled, so I think I'd actually try them without the wait time next time.)
- Place the cream cheese in a bowl (I heated mine in the microwave because it was cold. Stir until smooth. Add the yogurt and combine. (I'd really love to have done this with a blender, food processor, or mixer to get it smooth, but I was trying to hurry.) Add the cherries and mix.
- Make the crepes by heating a crepe pan over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed.
- Serve each crepe by placing cherry filling inside the crepe and wrapping up. (I actually ran out of cherry filling added a second container of yogurt. It was better with the additional cherries and cream cheese.) Top with Rediwhip if desired.
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