Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Cups of Fruits and Vegetables Per Person: 2.0
Ingredients and Preparation
Cooked new potatoes, cut into ½ inch pieces
Medium red pepper, chopped
Olive or vegetable oil
Small zucchini, coarsely shredded
Broccoli florets, steamed until crisp-tender
Grated Parmesan cheese
½ teaspoon dried, or 2 teaspoons fresh, finely chopped
Reduced-fat sour cream
Grated Parmesan cheese
Vegetable cooking spray
In medium bowl, mix dry ingredients and cheese; stir in milk, margarine, egg and egg whites until smooth.
Spray crepe pan or small skillet with cooking spray; heat over medium heat.
Spoon 3 Tbsp. batter into skillet, rotating quickly so that batter covers bottom of pan in thin layer.
Cook over medium heat until light brown on the bottom.
Loosen edges of crepe with spatula; turn and cook until other side is light brown.
Stack crepes between waxed paper and cover loosely with clean kitchen towel.
Vegetable Filling Directions
In large skillet, sauté potatoes, mushrooms, and pepper in oil until potatoes are beginning to brown, about 5 minutes.
Stir in zucchini and broccoli; sauté until zucchini is tender about 3 minutes.
Stir in cheese, thyme, salt and pepper.
Spoon vegetable mixture in center of crepes (about 1/3 cup per crepe).
Roll crepes and place, seam-sides down, on plates.
Garnish with dollops of sour cream and parsley.
Diabetic Exchange Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0 Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
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