I love to cook! I have been a caterer and I am passionate about providing a comfortable atmosphere complete with excellent tasting food for those I love. The drawback: my yummy recipes are high in fat and don’t look good on me.

I want to try to compile great tasting food that is also healthy. Being accountable to you, the reader, will motivate me to continue my goals.

Here are my goals:

1. To be thin! OK, I am 56. Thin is out of my picture, but I want to be a comfortable size 10 or 12.

2. To enjoy the healthier recipes enough that they will remain a lifetime part of my cooking.

3. To reach out to others on a similar path.

Here is what I want to blog:
1. My road to a new and healthier body (weights and measurements).
2. Daily food and exercise along the way (pictures added).
3. The recipes and cost ($) of the food (calorie counts).

Beginning January 1, 2011, for one month I will try out a new low fat recipe everyday and blog my findings. Please share your thoughts. After 1 month, and I am successful, I would like to do a complete makeover on my yummy cook book.

Here I go!

Showing posts with label crepes. Show all posts
Showing posts with label crepes. Show all posts

Wednesday, January 5, 2011

3 Crepes at 42 calories each and Fresh Fruit Topping at 20 Calories per serving. Total Calories for a good filling breakfast....186. I can live with!

The Crepes were very good and easy to do. I will make this again.....very soon actually as I do have left over batter. With only 2 of us it is hard to eat all of the food in only 1 or 2 sittings. I tried to persuade a friend of mine to come this morning, but I asked to late. She was already eating. Ron said that he is not a Crepe fan and that it just tasted like a lot of fruit. But I thought mine tasted yummy!

Again, the recipe is from 'Recipe's to Lower Your Fat Thermostat'. That is one of the 2 recipe books that I took with me to Bear Lake to plan my meals for the week.
Here are the recipes for the crepes and fresh fruit sauce:
CREPES (page 332) I halved this recipe this morning.
4 egg whites
1 1/2 cup skim milk
1 cup whole wheat flour
1 egg yolk

1. Beat egg whites until they stand in stiff peaks. Set aside.
2. Whisk remaining ingredients together. Fold in egg whites.
3. If there is time, allow batter to sit in the refrigerator for 2 hours before cooking. (I did not have time to do this)
4. Heat a non-stick skillet. Spoon 2 tablespoons batter into the pan. Tilt to thinly coat pan.*
When cooked on one side, carefully peel the crepe from pan and turn over. Cook on second side and remove from pan.
5. Place squares of waxed paper between finished crepes to prevent sticking together. Cover to keep warm.
6. Fill these with yogurt, fresh fruit or other low fat fillings.
7. Hint: Crepes may be prepared a day ahead and frozen with waxed paper between each crepe. This will save time when you need to use them. Allow them to thaw at room temperature. Use as you would freshly made crepes.

Yield: 14 6" crepes 42 calories per crepe

*My batter was so thick that it did not thinly coat, I had to spread. I then added a little more milk so it would spread easier)

Fresh Fruit Topping
2 C Fresh Fruit
2 T cornstarch
1/2 C Water

1. Chop fruit into large pieces.
2. Whisk cornstarch into cool water and bring to boil.
3. Add 1 cup of fruit and bring to boil again.
4. Immediately remove from heat and add remaining fruit. Leave last cup of fruit uncooked. Serve hot or cold.

Yield: 2 1/2 cups = 10 servings 20 calories per serving




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