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While I'm listing this as "Desserts and sweets," we use it as a main dish, accompanied by a fruit salad.
The original (non-diet) recipe is from my niece Libby.
4 large eggs
¼ cup water
¼ cup whole wheat flour
¼ cup fructose or Splenda
1 tsp. vanilla extract
1# lowfat cottage cheese
1 Tbsp. lemon or lime juice
1/3 cup fructose or Splenda
1 tsp vanilla extract
How To Prepare:
Batter: Mix in blender 4 large eggs, ¼ cup water, ¼ cup whole wheat flour, ¼ cup fructose or Splenda, and 1 tsp. vanilla extract. Slightly spray pan with oil and fry crepes one at a time, transferring to 9” round pan, and immediately spreading filling on each, as you go. Slightly loosen each crepe from the frying pan with a fork, and “dump” it over onto the stack. You should end up with about 7 crepes. You will end with a crepe on top. Cover and freeze for at least 24 hours. Remove from freezer several hours before serving. Invert onto serving plate. Slice in wedges, and top with (Fit ‘n Free)sugarfree, fatfree Strawberry yogurt and a strawberry sliced on each serving.
For stage 1, use plain eggs to make the bletlach and serve with a little DaVinci sugarless syrup instead of the yogurt and fruit.
Number of Servings:
8 portions (serves 4 as main dish) Can be cut into 12 slices also.