There’s just something so delicious about the light texture of crepes… and who doesn’t love the flavor of a good piece of cheesecake? Well, most likely you avoid these treats due to their high caloric content. What if I told you that you could actually have the best of both worlds, combining these two treats into one healthy treat with all of the flavor and none of the guilt? That’s right. My No-Guilt Cheesecake Crepes featuring the one and only MuscleEgg egg whites do just that! With only 4 grams of fat and 27 grams of protein, you can enjoy these for dessert or any time of the day. Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
NO-GUILT CHEESECAKE CREPES featuring MuscleEgg
Ingredients
CREPES
1/4 cup MuscleEgg plain or vanilla egg whites
1/2 cup unsweetened almond milk
1/2 cup oat flour (you can sub whole wheat flour)
1/2 tsp. vanilla extract
2 packets stevia (or your favorite sweetener)
pinch salt
CHEESECAKE FILLING
1/4 cup nonfat plain Greek yogurt
1/4 cup nonfat ricotta cheese
1/4 cup nonfat cream cheese
1 scoop vanilla protein powder
2 packets stevia (or your favorite sweetener)
2 tsp. vanilla extract
How to Prepare
1. FILLING: Put all filling ingredients into a bowl and whip by hand until smooth and creamy. Set aside.
2. CREPES: Put MuscleEgg egg whites, almond milk, oat flour, vanilla extract, stevia, and salt into a blender. Blend until smooth. (If you don’t have a blender, you can use a whisk but be sure to blend very well until batter is completely smooth.)
3. Coat a 10-inch skillet with non-stick cooking spray and put over medium-high heat.
4. The KEY here is technique!! Pour half of the batter onto the skillet and swirl all around to cover the bottom of the pan in a very thin layer. After approximately 2 minutes, or once it starts to bubble and bottom is golden brown, flip crepe over and cook for an additional minute or until underside is golden brown. Remove crepe from heat and place onto a cooling rack. Repeat this process for the second crepe.
5. Take the cooled crepe and place onto a plate. Scoop half of the cheesecake filling mixture into the center of the crepe and fold one side of crepe over and roll to seal in the mixture (creating a rollup). Repeat this process with the second crepe.
NOTE! As you continue cooking, the pan will get hotter so it will take less time to cook the second crepe. Put in fridge and chill for at least 10 minutes to set. Enjoy!
NUTRITION DATA
Per crepe (recipe makes 2): 240 calories, 27 grams protein, 24 grams carbohydrates (3 grams fiber), 4 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
