I made a batch of crepes the other day and have enjoyed eating them in a variety of ways ever since, from sun up to sun down! Here is an extremely easy dessert or snack recipe that uses the newly arrived strawberries in the produce section of the supermarket or farmer's markets opening around the country (or substitute your favorite berry). Combined with healthy, non-fat cottage cheese that has been lightly sweetened with Splenda and nutmeg, this dessert is a good source of calcium and protein.
The creamy chocolate sauce is made in the microwave and whipped up in less than 2 minutes. It is much lower in calories, carbohydrate and fat than even the light chocolate sauces available in a bottle. Save any leftover sauce in the refrigerator; it will keep for 1 week or more. What a delicious and fun way to experience the first, ripe berries of Spring!
Berry Blintzes
(Makes 2 servings)
2 crepes made from my "Basic Crepes" recipe (see 4/6/10 post)
½ cup non-fat cottage cheese
1 tablespoon Stevia granular, divided
1/8 teaspoon nutmeg
½ cup sliced strawberries (or substitute your favorite berry)
Chocolate Sauce Ingredients:
1 tablespoon dry cocoa powder, unsweetened
1 tablespoon Stevia granular
¼ teaspoon cornstarch
¼ cup almond milk (Original)
1 teaspoon mini semi-sweet chocolate chips
3 drops vanilla extract
1. First, make the sauce by measuring dry ingredients, except chocolate chips, in a 2-cup measuring cup or microwave bowl (sauce will bubble up as it cooks). Add almond milk and stir until cornstarch is dissolved and other ingredients are blended. Microwave on high for 20 seconds, until mixture is hot. Stir until cocoa powder is incorporated and mixture is smooth. Return to microwave and heat on high for 20-30 seconds, or until mixture bubbles and begins to boil. Stir again and add the chocolate chips and drops of vanilla. Stir until chips have melted and mixture is smooth. Set aside to cool completely. (This can be done ahead of time and placed in a refrigerator until serving time.)
2. Place sliced or washed berries in a small bowl and sprinkle with 1 teaspoon Splenda. Stir to coat berries; set aside.
3. Measure cottage cheese in a small bowl, add 2 teaspoons Splenda and nutmeg. Stir to combine.
4. Place ½ of the berries into the center of a crepe. Top with ½ of the cottage cheese mixture. Fold like a burrito so that all sides of the crepe are folded inward to cover filling. Turn over and place filled crepe on a serving plate. Repeat with remaining crepe. Top each crepe with 2 tablespoons of the cooled chocolate sauce and serve.
Nutritional information per serving of 1 blintz with 2 tablespoons sauce: 142 calories, 18.3 g carbohydrate, 3.3 g total fat, 1.1 g saturated fat, 1.7 g fiber, 10.3 g protein.
This sugar-free chocolate sauce is wonderful as a topping in other recipes, too! Nutritional Information per tablespoon of sauce: 14.5 calories, 2.5 g carbohydrate, 0.6 g total fat, 0.2 g saturated fat, 0.5 g fiber, 0.3 g protein.
Original recipe by Kathy Sheehan, copyright 2010
(Makes 2 servings)
2 crepes made from my "Basic Crepes" recipe (see 4/6/10 post)
½ cup non-fat cottage cheese
1 tablespoon Stevia granular, divided
1/8 teaspoon nutmeg
½ cup sliced strawberries (or substitute your favorite berry)
Chocolate Sauce Ingredients:
1 tablespoon dry cocoa powder, unsweetened
1 tablespoon Stevia granular
¼ teaspoon cornstarch
¼ cup almond milk (Original)
1 teaspoon mini semi-sweet chocolate chips
3 drops vanilla extract
1. First, make the sauce by measuring dry ingredients, except chocolate chips, in a 2-cup measuring cup or microwave bowl (sauce will bubble up as it cooks). Add almond milk and stir until cornstarch is dissolved and other ingredients are blended. Microwave on high for 20 seconds, until mixture is hot. Stir until cocoa powder is incorporated and mixture is smooth. Return to microwave and heat on high for 20-30 seconds, or until mixture bubbles and begins to boil. Stir again and add the chocolate chips and drops of vanilla. Stir until chips have melted and mixture is smooth. Set aside to cool completely. (This can be done ahead of time and placed in a refrigerator until serving time.)
2. Place sliced or washed berries in a small bowl and sprinkle with 1 teaspoon Splenda. Stir to coat berries; set aside.
3. Measure cottage cheese in a small bowl, add 2 teaspoons Splenda and nutmeg. Stir to combine.
4. Place ½ of the berries into the center of a crepe. Top with ½ of the cottage cheese mixture. Fold like a burrito so that all sides of the crepe are folded inward to cover filling. Turn over and place filled crepe on a serving plate. Repeat with remaining crepe. Top each crepe with 2 tablespoons of the cooled chocolate sauce and serve.
Nutritional information per serving of 1 blintz with 2 tablespoons sauce: 142 calories, 18.3 g carbohydrate, 3.3 g total fat, 1.1 g saturated fat, 1.7 g fiber, 10.3 g protein.
This sugar-free chocolate sauce is wonderful as a topping in other recipes, too! Nutritional Information per tablespoon of sauce: 14.5 calories, 2.5 g carbohydrate, 0.6 g total fat, 0.2 g saturated fat, 0.5 g fiber, 0.3 g protein.
Original recipe by Kathy Sheehan, copyright 2010
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