Mount crepe
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cake flour |
| ¼ | cup | Cocoa |
| 1 | cup | Skim milk |
| ¼ | cup | Egg substitute, real |
| 1 | Egg white | |
| 1¼ | pounds | Ricotta cheese, non-fat or - |
| Cottage cheese, skim | ||
| ⅓ | cup | Vanilla yogurt, nonfat |
| 2 | teaspoons | Fructose |
| 2 | tablespoons | Margarine, diet melted |
| Butter-flavored non-stick cooking spray | ||
| 1 | cup | (8 oz) peach slices, thin, drained reserve 2 tbs juice |
| 1 | teaspoon | Aspartame sweetener |
Directions
FILLING
Recipe by: Skinny Chocolate - ISBN 0-940625-80-6 In large, deep bowl or food processor, blend together flour, cocoa, milk, egg substitute, egg white, fructose, and melted margarine. Let stand 20 mins.
Spray 10-inch, non-stick frying pan. With ladle, pour about 5 Tbs batter into hot pan. Swirl batter evenly in pan. Pour off excess batter after pan bottom is covered with batter.
Cook crepe over medium heat until bottom is cooked. Turn crepe over and continue cooking until done. Invert crepe on clean kitchen towel.
Continue until all crepes are done. While crepes are cooling, prepare filling.
FILLING: In large bowl, mix cheese, yogurt, and peaches (reserve 3 slices for top of mount). Mash peaches as you mix filling, adding aspartame and enough juice from peaches to make a smooth filling.
TO ASSEMBLE: Set first crepe in center of serving dish. Spread lightly with filling. Continue until all crepes have been stacked.
Top with final layer of peach-cheese filling, and place remaining peach slices on top. You can arrange top slices in flower shape for elegance. Slice crepe "mount" carefully with sharp or serrated knife into 8 servings.
NUTRITIONAL DATA PER SERVING Calories 181 % Calories from fat 14 Fat (gm) 3 Sat. fat (gm) 0.7 Cholesterol (mg) 8 Sodium (mg) 112 Protein (gm) 15 Carbohydrate (gm) 32