Microwave Cottage Cheese Raspberry Blintz (WW Mug Recipe)
In just a few minutes, you can be enjoying this light & healthy microwave blintz. It makes a delicious high protein breakfast, lunch or light dessert.
Servings: 1
Equipment
Ingredients
- 1 tablespoon all-purpose flour
- 2 teaspoons Truvia Baking Blend
- Pinch of salt
- 1/4 cup low-fat cottage cheese
- 3 tablespoons plain non-fat Greek yogurt
- 2 tablespoons beaten egg
- 1/8 teaspoon vanilla extract
- 2 teaspoons reduced sugar raspberry jam
- Powdered sugar, for dusting (optional)
Instructions
- Add the flour, Truvia, salt, cottage cheese, yogurt, egg and vanilla to the mug. Mix with a fork until thoroughly combined.
- Place mug in microwave and heat on High power for 75 seconds. Blintz is ready when slightly puffed and set in the center. If blintz isn't ready, continue to cook on High in 30 second increments until done. (Cooking times will vary based on strength microwave used.)
- When done, remove mug from microwave and allow to sit for 5 minutes.
- Top with raspberry jam and enjoy right from the mug.
- Lightly dust with powdered sugar, if desired.
Notes
Serving size: 1 microwave blintz mug
WW Points: 3 Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) To measure the egg, whisk one large egg in small dish. Measure 2 tablespoons and add to the mug. Store the remaining egg in an airtight container in the refrigerator. Alternatively, use one small egg in place of the measured 2 tablespoons. If you don't have or don't like cottage cheese, try substituting the same amount of light ricotta cheese. Use your favorite low-sugar jelly, jam, preserves or marmalade in place of the raspberry Make this ahead: Add the flour, sweetener and salt to the mug and cover. (It's ok to leave the covered mug at room temperature.) Add the cottage cheese, yogurt, egg and vanilla to a small airtight container and refrigerate until ready. Make this gluten-free by substituting the all-purpose flour with your favorite gluten-free flour (all-purpose, almond, oat, etc.)
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) To measure the egg, whisk one large egg in small dish. Measure 2 tablespoons and add to the mug. Store the remaining egg in an airtight container in the refrigerator. Alternatively, use one small egg in place of the measured 2 tablespoons. If you don't have or don't like cottage cheese, try substituting the same amount of light ricotta cheese. Use your favorite low-sugar jelly, jam, preserves or marmalade in place of the raspberry Make this ahead: Add the flour, sweetener and salt to the mug and cover. (It's ok to leave the covered mug at room temperature.) Add the cottage cheese, yogurt, egg and vanilla to a small airtight container and refrigerate until ready. Make this gluten-free by substituting the all-purpose flour with your favorite gluten-free flour (all-purpose, almond, oat, etc.)
Nutrition
Serving: 1blintz mug | Calories: 207kcal | Carbohydrates: 22.6g | Protein: 17.9g | Fat: 5.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 115mg | Sodium: 288mg | Potassium: 171mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 185IU | Calcium: 103mg | Iron: 1mg