Whipped Strawberry Cottage Cheese Crêpes

Name: Whipped Strawberry Cottage Cheese Crêpes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons low-sugar strawberry preserves; 9 medium strawberries (about 10 ounces), hulled and sliced; 1 cup (8 ounces) 4 percent small-curd cottage cheese; 2 tablespoons heavy cream; 1/2 teaspoon pure vanilla extract; 4 store-bought crêpes

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

These crêpes may look and taste indulgent, but they’re surprisingly healthy and light — and have just under 8 grams of added sugar per serving. We whip high-protein cottage cheese with strawberry preserves to create a fluffy, airy filling, then spoon it into store-bought crêpes. Fresh strawberries macerated with strawberry preserves make a beautiful, glazed topping and add brightness. The result is a a lower-sugar treat that’s perfect for a feel-good breakfast or easy, elegant dessert (see Cook’s Note).

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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3 tablespoons low-sugar strawberry preserves

9 medium strawberries (about 10 ounces), hulled and sliced

1 cup (8 ounces) 4 percent small-curd cottage cheese

2 tablespoons heavy cream

1/2 teaspoon pure vanilla extract

4 store-bought crêpes

Directions

Microwave 1 tablespoon strawberry preserves with 2 tablespoons warm water in a large bowl on high until the preserves melt, about 60 seconds. Stir the sliced strawberries into the bowl until coated. Set aside.
Combine the cottage cheese, cream, vanilla and remaining 2 tablespoons strawberry preserves in a mini food processor. Process until smooth, stopping to scrape down the sides occasionally with a rubber spatula. Set aside.
Heat a large nonstick skillet over low heat. Working with one crêpe at a time, place it in the skillet browned-side down and heat until warm and pliable, about 2 seconds. Transfer to a work surface brown-side down and spread about 1/4 cup of the strawberry cottage cheese filling over half, leaving a 1/2-inch border around the edge. Fold the crêpe over to cover the filling, then fold the crêpe in half again to form a triangular shape. Repeat the process until all the crêpes and filling are used.
Place the crêpes on individual plates. Top each with glazed strawberries and serve.