Elegant Nut Cream Crepe with Blueberry-Amaretto Sauce
Keys: Breakfast Berry Berries Alcoholic
Yield: 8
Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tbl sugar
1 cup skim milk
1/2 cup egg substitute
1 tbl safflower oil
1 1/2 cup low-fat cottage cheese
1 tsp vanilla extract
1/4 cup sugar
1/3 cup coarsely chopped almonds
------------- Blueberry-Amaretto Sauce -------------
1/3 cup water
1 tbl almond liqueur
2 tsp cornstarch
1 cup fresh or frozen blueberries
2 tsp lemon juice
Sifted powdered sugar optional
Method:
Beat first 6 ingredients at medium speed with an electric mixer until
smooth. Cover and chill 1 hour.
Coat bottom of a 6-inch crepe pan or nonstick heavy skillet with cooking
spray; place over medium heat until hot.
Pour 2 tablespoons batter into pan; quickly tilt pan in all directions
so batter covers bottom of pan. Cook 30 seconds or until crepe can be
shaken loose. Turn and cook about 30 seconds. Place crepe on a dish
towel to cool. Repeat with remaining batter.
Process cottage cheese, vanilla, and 1/4 cup sugar in a food processor
or blender until smooth, stopping to scrape down sides; fold in almonds.
Spoon 1 1/2 tablespoons cottage cheese mixture 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 desired.
Blueberry-Amaretto Sauce Directions: Whisk together first 3 ingredients
in a small nonaluminum saucepan until smooth; add blueberries, and cook
over medium heat, stirring constantly, 7 minutes or until thickened.
Remove from heat; stir in lemon juice. Cool.
Yield: 1 cup.--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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~ Sometimes all a person needs is a hand to hold and a heart to understand ~Angelique~ |
