Healthy Low Carb Cottage Cheese Cherry Crepes South Beach Diet Recipes

Steps:

• In large bowl, combine flours and salt.
• In small bowl, whisk together apple juice, 1/2 c water, egg, and 2 tsp of margarine. Whisk into flour mixture until smooth batter.
• Melt 1 tsp of remaining margarine in 8" nonstick skillet coated with cooking spray over medium heat. Pour 3 Tbs of batter into skillet and tilt to coat the bottom with thin layer of batter. (If too thick, add 1-2 Tbs water).
• Cook the first side for 1 min or until lightly browned. Turn and cook the second side for 30-60 seconds. Slide crepe onto plate. Cover with foil to keep warm. Continue making crepes in same fashion, adding the last teaspoon of margarine to pan after making the second crepe.
• Place crepe on plate, attractive side down. Arrange 1/4 c of cheese and 1/2 c cherries in a line in the center of crepe and fold in quarters. Repeat with remaining ingredients to make 4 crepes.
• Drizzle with syrup.

Steps:

• Preheat the oven to 350°F.
• Coat a baking sheet with cooking spray.
• Heat the oil in a small saucepan over medium heat.
• Add the garlic and cook for one minute.
• Reduce heat to low; stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes.
• Add the sour cream and cook for 5 minutes or until heated though.
• Meanwhile, place the salmon on the prepared baking sheet.
• Bake for 20 minutes or until the fish is just opaque.
• Serve with the sauce.

Steps:

• For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
• Spray a small skillet, crepe or omelette pan with non stick cooking spray.
• Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
• Meanwhile, combine together the crepe filling ingredients.
• Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
• *You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
• *Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.

Steps:

• Preheat oven to 450 degrees.
• In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
• Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
• Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
• Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
• Yummy Variations: Just omit lemon juice and then. . .
• Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
• Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
• Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
• Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
• Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
• Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
• Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.

Steps:

• Stir the jello into the cottage cheese thoroughly.
• Fold in the Cool Whip.
• Stir in the nuts.
• Chill.

Steps:

• Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
• Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
• Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
• Cook about 1 min until nicely set and slightly browned - the top will look cooked.
• Flip to brown the second side.
• Remove from pan onto waiting plate and repeat until batter is gone.
• Fill with your choice of toppings - fruit, ricotta cheese, etc -- .

Steps:

• In large bowl, combine flours and salt.
• In small bowl, whisk together apple juice, 1/2 c water, egg, and 2 tsp of margarine. Whisk into flour mixture until smooth batter.
• Melt 1 tsp of remaining margarine in 8" nonstick skillet coated with cooking spray over medium heat. Pour 3 Tbs of batter into skillet and tilt to coat the bottom with thin layer of batter. (If too thick, add 1-2 Tbs water).
• Cook the first side for 1 min or until lightly browned. Turn and cook the second side for 30-60 seconds. Slide crepe onto plate. Cover with foil to keep warm. Continue making crepes in same fashion, adding the last teaspoon of margarine to pan after making the second crepe.