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Ingredients
¾ cup whole wheat flour
1 cup water
1 tbsp vanilla extract
250 g pressed low fat cottage cheese
2 scoops vanilla or strawberry protein powder
½ cup Splenda
1 cup strawberries
1 tsp lemon juice
Instructions
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 30-60 seconds. Once the crepes are finished, place aside. In a
mixing bowl, combine cottage cheese, protein powder and ½ 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 25- 30 minutes. While baking,
place strawberries and lemon juice in blender and blend to make sauce. Place aside. 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.
¾ cup whole wheat flour
1 cup water
1 tbsp vanilla extract
250 g pressed low fat cottage cheese
2 scoops vanilla or strawberry protein powder
½ cup Splenda
1 cup strawberries
1 tsp lemon juice
Instructions
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 30-60 seconds. Once the crepes are finished, place aside. In a
mixing bowl, combine cottage cheese, protein powder and ½ 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 25- 30 minutes. While baking,
place strawberries and lemon juice in blender and blend to make sauce. Place aside. 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.
| Cheese Blintzes |
| Nutritional Information Calories 447 kcal Protein 47 g Carbohydrate 58 g Fat 3 g Saturated 0.7 g Monounsaturated 1.3 g Polyunsaturated 0.8 g |
