Strawberry Cheesecake Crepes

Strawberry Cheesecake Crepes

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Ready-to-use crêpes make this recipe a snap to put together. I particularly like Melissa’s brand crêpes as they are low in calories and taste as good as homemade. Look for them in the produce section of your local market.

Makes 8 servings

2 1/2 cups sliced strawberries
2 tablespoons granulated sugar substitute (or 3 packets)*
1/2 cup low-fat cottage cheese
1/4 cup light tub-style cream cheese
1 1/2 tablespoons granulated sugar substitute (or 2 packets)*

3/4 light whipped topping, thawed
8 (9-inch) crêpes

Powdered sugar, for garnish

1.  Reserve about 8 strawberry slices to use later for garnish. In a small bowl, mix together the remaining strawberries and sweetener.

2.  Place the cottage cheese in the bowl of a food processor or blender and process until smooth. In a medium bowl, beat the cream cheese and sweetener. Add the cottage cheese and mix well. Gently fold in the whipped topping.

3.  To assemble the crêpes, place 2 tablespoons of the cream cheese mixture into the center of each crêpe. Top with 1/4 cup strawberries. Fold in half. Sprinkle the tops with the powdered sugar and a strawberry slice or two for garnish.

Calories per filled crepe: 110 : Carbohydrate 15 g (Sugars 6 g) : Total Fat 3.5 g (Sat Fat 2 g) : Protein 4 g : Fiber 1 g : Cholesterol 10 mg : Sodium 190 mg

*Use 1/2 as much if you are using a sugar/sugar-sub blend like stevia-based Truvia for Baking.

Food Exchanges: 1/2 Fruit, 1/2 Carbohydrate: Carbohydrate Choices: 1: Weight Watcher Plus Point Comparison: 3 | Smart Points: 4

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  1. Pingback: Spring – The Perfect Time to Lighten Up « Marlene Koch

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