Be sure to enter the giveaway for coupons to receive a free container of fat free feta cheese and a container of ricotta cheese courtesy of Sorrento, Precious and President Cheese! Take a look at yesterdays post for recipes using the fat free feta cheese and to enter the free cheese giveaway!
Today it’s all about Precious low fat ricotta cheese. This type of cheese has a mild flavor on it’s own so it lends itself easily to either savory or sweet dishes. Of course we all know it works well in dishes like lasagna, stuffed shells and calzones. It can also show up in pancakes, cookies, smoothies, cheesecake and as a sweet filling for crepes and that is just the tip of the iceberg!
I was given a coupon to get this ricotta cheese for free and asked to review it. I was not paid to do this review and as always, you get my honest opinion of products I review. I have used Precious low fat and fat free ricotta cheese for years as that is what is readily available in my grocery stores. The fat free works well in a dish where there is a lot of other ingredients that add flavor like lasagna or stuffed shells or a smoothie. If the ricotta needs to stand more on it’s own I prefer the low fat variety. That is what works best in the following crepe recipe.
There was a crepe recipe in the Skinny Cheese Cookbook Sorrento/Precious sent me but it sounded very plain and I wanted a lot more flavor so I created my own recipe using what I had on hand.
First I made a batch of crepes and while they cooled I prepared the orange ricotta filling and a lovely blueberry sauce.
To make the ricotta filling slightly sweet a small amount of sugar and fresh orange zest was stirred in. Just that little bit of citrus and sweetness kept the filling light, low calorie and delicate. I pulled out a bag of frozen blueberries, added a little sugar, orange juice and thickened it with some corn starch. In just a few minutes a warm blueberry sauce was ready to top the orange ricotta filled crepes. Success! Hubby Tom and I loved this dessert, simple, delicate and refreshing! Since we don’t eat a lot of sweets anymore I find that I can get by with using very little sugar or sweetener. Adjust the amount of sugar to your personal taste.
Have you tried making crepes? Don’t let it intimidate you as it is really quite easy! You need an 8 inch non stick pan (they do sell a crepe pan but I don’t own one) some non stick cooking spray and a thin spatula or egg turner. After the first one or two crepes you will have it figured out. The end result is an impressive looking dessert!
Don’t let the long look of this recipe intimidate you, it is an easy no fuss recipe with a fabulous result!
Orange Ricotta Filled Crepes with Warm Blueberry Sauce
- ¼ cup flour, sifted
- 1 egg
- 3.5 ounces 1% milk
- 1 teaspoon sugar (this helps the crepes to brown)
- 1 ¼ cup low fat ricotta cheese
- Zest of half a large orange
- 2 Tablespoons sugar or sweetener of choice to taste (start with a small amount of sugar, taste and adjust accordingly)
- 1 Tablespoon orange juice
- 2 ½ cups frozen blueberries
- ¼ cup orange juice
- 2 Tablespoons sugar
- 1 Tablespoon Corn starch dissolved in 2 tablespoons water
To Prepare Crepes
In a medium size bowl combine all ingredients for the crepes, using a wire whisk combine until all of the flour is incorporated and mixture is smooth.
Heat an 8 inch non stick skillet over medium heat, spray with non stick spray, pour in 3 tablespoons crepe batter, the bottom of the pan will be covered with a thin layer of batter; you may need to tilt the pan to get the batter to spread out evenly. Cook about one minute, gently using a spatula loosen the edge of the crepe and turn it over, cook for 30 seconds or until center is set. Place crepe on a tea towel to cool. Repeat procedure, stir the batter between making crepes. This recipe makes 5 crepes. The crepes may be made ahead of time, stacked in between layers of wax paper or parchment paper , place in a large zip-top plastic bag, and refrigerate up to five days, or freeze up to one month.
Combine ricotta, zest and sweetener to taste.
In a small saucepan combine the blueberries and orange juice, over a medium heat, bring to a boil. Stir in cornstarch dissolved in water, turn heat down to a simmer, stir constantly for 2-3 minutes or until sauce thickens. If it gets too thick add a little more orange juice or water.
To Assemble Crepes
Place each crepe on a serving dish, divide ricotta filling evenly down the center of each crepe, fold each side over filling,( I like the seam side up so the filling peaks out) divide blueberry sauce evenly across each crepe, sprinkle with powdered sugar if desired and garnish with orange wedges.
This recipe would be easy to double to serve a large group. The crepes and filling can be made ahead of time and kept separately in the refrigerator. The sauce goes together in a few minutes and the crepes can be filled in a matter of minutes right before serving.
Yield: 5 Servings
Per Serving (excluding unknown items): 247 Calories; 10g Fat (35.0% calories from fat); 10g Protein; 31g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 77mg Sodium.
Old WWP 5 / New WWPP 7
I have had a great deal of fun trying new recipes this week and creating the dessert crepes. Variety is the spice of life they say. For myself having variety in the foods I eat helps me stay on track. Satisfying my cravings for flavorful food with healthy versions keeps me from feeling deprived. It does take a little work but it is so worth it, we are so worth it!
Don’t forget to leave a comment on yesterdays post to be entered in the free cheese giveaway!
Add Your Thoughts
What helps you stay on track with your healthy eating? Eating a wide variety of foods or keeping it really simple by eating basically the same thing everyday?