This Cherry Vanilla version of a blintz is filled with Greek Yogurt instead of the traditional cheese filling. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. In a blender combine milk, flour, sugar, salt, and almond extract. Cover and blend until smooth.

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  • Coat an 8-inch skillet with cooking spray; heat over medium-high heat. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter evenly. Cook 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with remaining batter, coating skillet with cooking spray as necessary. If crepes are browning too quickly, reduce heat to medium.

  • Lightly coat six 2 1/2-inch muffin cups with cooking spray. Gently nestle crepes into prepared cups, pleating as necessary to fit. In a medium bowl stir yogurt, cherries, egg, cornstarch, and salt. Spoon into crepe-lined cups.

  • Bake 20 to 25 minutes or until filling registers 160 degrees F. Cool in muffin cups 5 minutes. Gently remove from muffin cups. Sprinkle each blintz with powdered sugar and serve with an additional cherry (thaw, if frozen).

Tips

Tips: For a sugar substitute, choose Splenda(R) Sugar Blend. Follow package directions to use product amount equivalent to 4 teaspoons granulated sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 109 calories, 17 g carbohydrate (9 g sugars).

We do not recommend using a sugar substitute for the powdered sugar.

Nutrition Facts

113 calories; 2 g total fat; 63 mg cholesterol; 163 mg sodium. 18.3 g carbohydrates; 5.8 g protein; Full Nutrition