High-Protein Lemon Ricotta Crepes Recipe
Lemon Ricotta Crepes
1/2 of recipe (1 crepe): 159 calories, 6g total fat (3.5g sat. fat), 265mg sodium, 11.5g carbs, 2g fiber, 6.5g sugars, 16.5g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
10 minutes
Ingredients:
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1 1/2 tbsp. vanilla protein powder
2 packets natural no-calorie sweetener, divided
2 tsp. lemon juice, divided
1/2 tsp. lemon zest, divided
1/2 cup light/low-fat ricotta cheese
2 tbsp. light/reduced-fat cream cheese
1/4 tsp. vanilla extract
1/8 tsp. cinnamon
1/2 cup raspberries (fresh or thawed from frozen)
Directions:
In a medium bowl, combine egg whites/substitute, protein powder, 1 sweetener packet, 1 tsp. lemon juice, and 1/4 tsp. lemon zest. Whisk until uniform.
Bring a 10-inch skillet sprayed with nonstick spray to medium heat. Add half of the batter, quickly tilting the skillet to evenly coat the bottom. Cook until lightly browned, about 1 1/2 minutes per side. Repeat to make a second crepe.
In a second medium bowl, combine ricotta, cream cheese, vanilla extract, and cinnamon. Add remaining sweetener packet, 1 tsp. lemon juice, and 1/4 tsp. lemon zest. Mix until uniform.
Divide ricotta mixture between crepes. Top with raspberries, and roll up crepes over the filling.
MAKES 2 SERVINGS
Hungry for More Low-Carb Breakfast Recipes?
These lemon-ricotta crepes are just one more recipe in our growing collection of high-protein breakfasts.
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