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Food & Fitness
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Recipes
Ricotta-Filled Blintzes
These blintzes are wonderful as a dessert or for a sweet Sunday brunch treat. Unfilled crepes can be wrapped securely and frozen for up to 3 months, or refrigerated for 2 days. Filled crepes may be chilled.
For this recipe, and for dozens of other Association-approved recipes, purchase The New Family Cookbook for People with Diabetes from our online store.
Serves 6; Serving size: 6
Prep time: 15 minutes
Ingredients
3/4 cup all-purpose flour
3/4 cup fat-free milk
2 egg whites, or 1/2 cup egg substitute
1 Tbsp margarine,melted
15 oz low-fat ricotta cheese
2 Tbsp powdered sugar or chocolate-flavored powdered sugar
1 1/2 tsp pure vanilla extract
1/4 cup strawberry or raspberry jam
Preparation
- Combine the flour, milk, egg whites, and margarine in a food processor or blender. Process until smooth.
- Refrigerate up to 8 hours. Stir or shake before using.
- Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.
- Pour about 3 tablespoons of batter (use a 1/4 cup dry measuring cup about 3/4 full) into the hot pan, tilting to spread the batter evenly.
- Cook unitl the botton of the crepe is lightly browned; turn and cook 30 seconds more.
- Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.
- Preheat the oven to 350 degrees F.
- Prepare a 9x13-inch baking dish with nonstick pan spray.
- For the filling, combine the cheese, sugar, and vanilla in a food processor or blender. Process until smooth.
- Spoon 2 heaping tablespoons of filling down the center of each crepe. Roll up; place seam side down in the baking dish.
- Cover with foil. Bake the crepes for 15 to 18 minutes, or until heated through.
- Serve with warm jam.
Nutrition
Exchange/Choices
1 Starch
1 Other Carbohydrate
1 Meat, Lean
Total Calories: 212
Calories from Fat: 39
Total Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 29 mg
Sodium: 178 mg
Total Carbohydrate: 31 g
Dietary Fiber: 1 g
Sugars: 15 g
Protein: N/A
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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