NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

2 tbsp oat flour

2 tbsp unsweetened almond milk

1 cup low-fat cottage cheese

1 large egg

1 tsp honey

0.5 cup fresh raspberries

2 tbsp nonfat Greek yogurt

0.25 tsp vanilla extract

1 tsp lemon zest

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

  In a blender, combine the liquid egg whites, oat flour, almond milk, and sea salt until completely smooth.

• 2

  Heat a large non-stick skillet over medium-low heat and lightly brush with a small amount of the ghee.

• 3

  Pour 2-3 tablespoons of batter into the pan, swirling quickly to create a very thin crepe; cook for 1 minute until set, then flip and cook for 30 seconds.

• 4

  In a medium bowl, stir together the cottage cheese, whole egg, vanilla extract, and lemon zest until well combined.

• 5

  Place 2 tablespoons of the cheese mixture in the center of each crepe, fold the bottom up, tuck in the sides, and roll tightly like a small burrito.

• 6

  Add the remaining ghee to the skillet and place the blintzes seam-side down, searing for 2-3 minutes per side until they reach a golden-brown crunch.

• 7

  Plate the blintzes and garnish with a dollop of Greek yogurt, fresh raspberries, and a light drizzle of honey.