Make the filling and crepes ahead, and chill until you're ready to use them.
Yield 6 servings (serving size: 1 crepe)
Ingredients
* 1 cup powdered sugar
* 1 cup fat-free cottage cheese
* 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
* 2 teaspoons fresh lemon juice, divided
* 3 1/2 cups sliced peeled peaches (about 1 pound)
* 1 teaspoon granulated sugar
* 1 teaspoon amaretto (almond-flavored liqueur)
* 6 Cinnamon Crepes
* 2 tablespoons sliced almonds, toasted
Preparation
Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.
Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.
Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.
Nutritional Information
Calories: 301 (29% from fat)
Fat: 9.6g (sat 5g,mono 3.1g,poly 0.7g)
Protein: 10.7g
Carbohydrate: 43.5g
Fiber: 2g
Cholesterol: 60mg
Iron: 1mg
Sodium: 334mg
Calcium: 90mg
Cynthia Nims, Cooking Light, JUNE 2006
Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
Sunday, February 22, 2009
Saturday, February 7, 2009
Grilled Cinnamon Peaches
Weight Watchers Recipe.
Grilled Cinnamon Peaches
POINTS® Value: 1
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.
Ingredients
3 serving(s) butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions
* Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
* Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
* Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)
* Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
From Weight Watchers website.
Grilled Cinnamon Peaches
POINTS® Value: 1
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.
Ingredients
3 serving(s) butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions
* Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
* Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
* Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)
* Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
From Weight Watchers website.
Monday, November 24, 2008
Cinnamon-Date-Pecan Rolls with Maple Glaze
hese frosted sweet rolls make a delectable breakfast or holiday brunch offering.
Yield 18 rolls (serving size: 1 roll)
Ingredients
* Dough:
* 1 teaspoon granulated sugar
* 1 package dry yeast (about 2 1/4 teaspoons)
* 3/4 cup warm water (100° to 110°)
* 1/3 cup granulated sugar
* 3 tablespoons butter, melted
* 1/2 teaspoon salt
* 1 large egg
* 3 1/4 cups all-purpose flour (about 14 1/2 ounces)
* Cooking spray
*
Filling:
* 2/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon grated orange rind
* 2 tablespoons butter, melted
* 3/4 cup chopped pitted dates
* 1/4 cup chopped pecans, toasted
*
Glaze:
* 1 cup powdered sugar
* 2 tablespoons maple syrup
* 1 tablespoon fat-free milk
Preparation
To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.
Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.
To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.
Preheat oven to 375°.
Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.
To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.
Nutritional Information
Calories:226 (20% from fat)
Fat:4.9g (sat 2.2g,mono 1.6g,poly 0.6g)
Protein:3.2g
Carbohydrate:43.4g
Fiber:1.5g
Cholesterol:20mg
Iron:1.5mg
Sodium:96mg
Calcium:21mg
Laura Zapalowski, Cooking Light, NOVEMBER 2007
Yield 18 rolls (serving size: 1 roll)
Ingredients
* Dough:
* 1 teaspoon granulated sugar
* 1 package dry yeast (about 2 1/4 teaspoons)
* 3/4 cup warm water (100° to 110°)
* 1/3 cup granulated sugar
* 3 tablespoons butter, melted
* 1/2 teaspoon salt
* 1 large egg
* 3 1/4 cups all-purpose flour (about 14 1/2 ounces)
* Cooking spray
*
Filling:
* 2/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon grated orange rind
* 2 tablespoons butter, melted
* 3/4 cup chopped pitted dates
* 1/4 cup chopped pecans, toasted
*
Glaze:
* 1 cup powdered sugar
* 2 tablespoons maple syrup
* 1 tablespoon fat-free milk
Preparation
To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.
Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.
To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.
Preheat oven to 375°.
Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.
To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.
Nutritional Information
Calories:226 (20% from fat)
Fat:4.9g (sat 2.2g,mono 1.6g,poly 0.6g)
Protein:3.2g
Carbohydrate:43.4g
Fiber:1.5g
Cholesterol:20mg
Iron:1.5mg
Sodium:96mg
Calcium:21mg
Laura Zapalowski, Cooking Light, NOVEMBER 2007
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