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Peachy Blueberry Crepes Recipe
|Thawed blueberries||2 Cup (32 tbs), use fresh or frozen|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cottage cheese||2 1⁄2 Cup (40 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Basic crepes||1 Cup (16 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Powdered sugar||1⁄3 Cup (5.33 tbs)|
|Sliced canned peaches||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3762 Calories from Fat 1341
% Daily Value*
Total Fat 149 g230%
Saturated Fat 92.5 g462.3%
Trans Fat 0 g
Cholesterol 748.3 mg
Sodium 2147.4 mg89.5%
Total Carbohydrates 489 g163.1%
Dietary Fiber 22.1 g88.3%
Sugars 409.4 g
Protein 88 g176.8%
Vitamin A 86.9% Vitamin C 100%
Calcium 75.8% Iron 19.5%
*Based on a 2000 Calorie diet
Combine next 3 ingredients in container of an electric blender; process until mixture is smooth.
Fill each crepe with about 2 tablespoons cottage cheese mixture and 1 tablespoon blueberries.
Roll up and place seam side up on serving dish.
Beat whipping cream until foamy; gradually add 1/2 cup powdered sugar, beating until soft peaks form.
Top each crepe with a dollop of whipped cream; garnish with peach slices and remaining blueberries.