POINTS® Value | 3 Servings | 4 Preparation Time | 15 min Cooking Time | 10 min Level of Difficulty | Moderate
desserts | Very ripe fresh peaches may be substituted for the canned ones in this recipe.
Ingredients
1/4 cup fat-free skim milk 2 Tbsp fat-free skim milk 1/4 cup all-purpose flour 2 Tbsp fat-free egg substitute 1 tsp sugar 1/8 tsp table salt 15 oz canned peaches, water-packed, drained 1 1/3 cup 1% low-fat cottage cheese 5 tsp powdered sugar, divided 4 tsp E.D. Smith (Canada) Triple Fruits Apricot Spread Instructions
1 In a blender or food processor, combine both milks, flour, egg substitute, granulated sugar and salt; whirl until smooth. Pour into a small bowl; let stand about 30 minutes.
2 Lightly spray an 8-inch nonstick skillet with cooking spray; heat. Pour batter, a scant 2 tablespoons at a time, into skillet, tilting to cover bottom of pan. Cook until underside is set, about 30 seconds. Flip and cook other side until lightly browned, about 15 seconds. Slide crêpe onto wax paper. Repeat with remaining batter, making 4 crêpes, stacking crêpes between sheets of wax paper.
3 In a food processor, combine peaches, cottage cheese and 4 teaspoons of powdered sugar; puree. Transfer crêpes to plates. Brush each crêpe with 1 teaspoon jam. Spread peach mixture to within 1 inch of edge of each crêpe; roll into cylinders. Dust each with 1/4 teaspoon powdered sugar.
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