Lemon Ricotta Crepes – low carb/high protein Recipe

Lemon Ricotta Crepes – low carb/high protein

INGREDIENTS:

• ½ cup (4 large) egg whites (or fat-free liquid egg whites)
• 1 ½ Tbsp. vanilla protein powder
• 2 tsp allulose fine granulated sugar
• 2 tsp. lemon juice (divided)
• ½ tsp lemon zest (divided)
• ½ cup light/low-fat ricotta cheese
• 2 Tbsp. light/reduced fat cream cheese
• ¼ tsp vanilla extract
• 1/8 tsp cinnamon
• ½ cup raspberries (fresh or thawed from frozen)

DIRECTIONS:

1. In a medium bowl, combine egg whites, protein powder, 1 tsp allulose, 1 tsp lemon juice, ¼ tsp lemon zest. Whisk until mixed well.
2. Bring a 10-inch skillet sprayed with avocado oil to medium heat. Add half of the batter, quickly tilting the skillet to evenly coat the bottom. Cook until lightly browned, about 1 ½ minutes per side. Repeat to make a second crepe.
3. In a second medium bowl, combine ricotta, cream cheese, vanilla extract and cinnamon. Add remaining allulose, 1 tsp lemon juice and ¼ tsp lemon zest. Mix until well blended.
4. Divide ricotta mixture between crepes. Top with raspberries and roll up crepes over the filling.

Nutritional Facts:

This recipe makes 2 crepes – each is 1 serving

• Fat: 6g
• Carbohydrates: 11.5g
• Fiber: 2g
• Protein: 16.5g

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