Serves: 4 crepes
1/2 cup kamut flour
2 tablespoons whole-wheat or whole-grain pastry flour
1/8 teaspoon salt substitute
1/3 cup apple juice
1/2 cup plus 1-2 tablespoons water
1 large egg, lightly beaten
4 teaspoons trans-free margarine
1 cup reduced-fat cottage cheese or reduced-fat ricotta cheese, at room temperature
2 cups pitted sweet cherries
1/4 cup sugar-free maple syrup
2 scoops of Vanilla Protein Powder
To make the crepes: In a large bowl, combine the kamut flour, pastry flour, and salt. In a small bowl, whisk together the apple juice, 1/2 cup water, egg, and 2 teapsoons of the margarine.
Whisk into the flour mixture to make a smooth batter. Melt 1 teaspoon of the remaining margarine in an 8" nonstick skillet coated with cooking spray over medium heat. Pour 3 tablespoons of batter into the skillet and tilt the skillet to coat the bottom with a thin layer of the batter. (If the batter seems too thick, add 1 to 2 tablespoons water.)
Cook the first side for 1 minute, or until lightly browned. Turn and cook the second side for 30 to 60 seconds. Slide the crepe onto a plate.
Cover with foil to keep warm. Continue making crepes in the same fashion, adding the last teaspoon of margarine to the pan after making the second crepe.
To make the filling and assemble: Place a crepe on a plate, attractive side down. Mix cheese and protein powder & arrange 1/4 cup of the cheese and 1/2 cup of the cherries in a line in the center of the crepe and fold in quarters.
Repeat with the remaining ingredients to make 4 crepes. Drizzle with syrup.
7 g fat (1 1/2 g sat)
32 g carbohydrate
23 g protein
4 g dietary fiber
300 mg sodium
60 mg cholesterol
LOAD YOUR PLATE, LOAD YOUR BAR!
~ Roger Ryan