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Cranberry Cheese Crêpes




Source of Recipe


Recipe Institute

Makes 8 servings

For a bold twist on this elegant dessert, fill each crepe with fat free vanilla frozen yogurt instead of the cheese mixture.

Ingredients
1 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
1 cup fat-free (skim) milk
1 egg
2 egg whites
1 tablespoon margarine, melted
3/4 cup low-fat (1%) cottage cheese
4 ounces fat-free cream cheese, softened
1 teaspoon vanilla
Festive Cranberry Sauce (recipe follows)
3 tablespoons toasted sliced almonds





1. Combine flour, 1 tablespoon sugar and salt in medium bowl; whisk in milk, egg, egg whites and margarine until smooth. Batter can be covered and refrigerated for up to 1 hour.

2. Lightly grease 8-inch nonstick skillet. Heat over medium heat until hot. Remove from heat. Pour in scant 1/4 cup batter; roll from side to side to cover entire skillet surface. When edges of batter curl away from side of skillet, turn crêpe over; brown other side. Repeat with remaining batter.

3. Place cottage cheese in food processor or blender; process until smooth. Add cream cheese, remaining 2 tablespoons sugar and vanilla; process until smooth.

4. Preheat oven to 350°F. Spoon about 2 tablespoons cheese mixture into center of each crêpe. Spoon about 2 tablespoons Festive Cranberry Sauce over cheese mixture. Roll crêpes up; place, seam sides down, on 15×10-inch jelly-roll pan. Bake 5 minutes or until heated through.

5. Place crêpes on serving plates. Spoon remaining sauce over tops; sprinkle with almonds. Garnish, if desired.



Festive Cranberry Sauce
Makes about 2-1/2 cups

Ingredients
1 package (12 ounces) fresh or frozen cranberries, thawed
2/3 cup sugar
1 cup water, divided
1/2 teaspoon almond extract (optional)
2 tablespoons cornstarch





1. Combine cranberries, sugar, 3/4 cup water and, if desired, almond extract in medium saucepan. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, 5 minutes or until cranberries are tender and sugar is dissolved.

2. Return mixture to a boil over medium-high heat. Stir remaining 1/4 cup water into cornstarch in small cup until smooth; stir into boiling mixture. Boil 1 minute or until thickened, stirring constantly.