Cheese blintzes

post-workout • 90 minutes

Preheat oven to 350°F. Preheat non-stick skillet on medium heat.

In a mixing bowl, mix whole wheat flour, water and vanilla extract until just smooth. If this mixture is too watery, add small portions of whole wheat flour to thicken it up but keep in mind this has to be fluid. Pour the batter into the skillet, forming a circular crepe. Cook for 30-60 seconds, based on the thickness of the crepe - the thinner the crepe, the less time it will need to cook. Once the crepe is browned on the bottom, carefully flip it over to the other side, cooking for another 3060 seconds. Once the crepes are finished, place aside.

In a mixing bowl, combine cottage cheese, protein powder and V2 cup Splenda. If the mixture appears too thick, use 1 tsp of low fat skim milk to make more fluid. Once mixed, place equal portions of the mix onto each crepe and wrap them up. Wrap the bottom upwards first. Then, fold in the two sides walls, followed by the top.

Place the blitzes onto the baking sheet. Bake in the oven for 2530 minutes. While baking, place strawberries and lemon juice in blender and blend to make sauce. Place aside.

Calories

447 kcal

Protein

47 g

Carbohydrate

58 g

Fat

3 g

Saturated

0.7 g

Monounsaturated

1.3 g

Polyunsaturated

0.8 g

When the blintzes are finished, take out of the oven and arrange onto a plate. Take a few berries and arrange alongside. Top with sauce.

Makes 2 servings.

1 cup plain yogurt

1 cup low fat pressed cottage cheese

1 fresh vanilla bean %% cup Splenda 4 fresh apricots 4 tbsp honey

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