Breakfast. It's a comfort meal. My favorite meal of the day. I mean, think of the versatility. You can have eggs, biscuits, sausages, bacon, cereal, oatmeal, grits, pancakes, quiches, bagels, the list goes on. One thing my family adores are crepes. I like mine filled. And I really love cheese blintzes. I don't like to feel guilty when I eat such delectable food though, so I created a lightened up and good-for-me version. I hope you like it too!
Lightened Up Berry Almond Crepes
Half batch of Saundra's Crepes (seen here)
Cheese Filling
1 cup nonfat cottage cheese
1 cup nonfat or reduced fat ricotta cheese
1/4 nonfat plain Greek yogurt
1 packet Truvia
1 Tb honey
1 tsp almond extract
Berry Topping
1 cup strawberry, hulled and sliced
2 packets Truvia
6 Tb cold water
2 packets Truvia
Toppings
1 1/2 cups strawberries
1 cup raspberries
1/4 cup slivered almonds
Powdered sugar for dusting
Directions
Combine topping ingredients in a small saucepan, mixing first the water and cornstarch then adding the berries and sweetener. Simmer, covered on low heat about 10 minutes. Remove from heat and pulse in small chopper or food processor.
Combine cheese filling ingredients in a separate bowl. Mix well.
Divide crepes evenly among 4 plates, 2 crepes per serving. Spread filling mixture, about 1/4 cup, down center of each crepe and fold inwards over filling.
Drizzle with equal amounts berry purée. Dust lightly with powdered sugar. Top with fresh strawberries and raspberries. Sprinkle with slivered almonds.
I hope you enjoy these as much as I did!
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