Feel great, be healthy


Blueberry and Ricotta Crepe




  • 1 large egg
  • 1 tbsp of cream
  • ¼ tsp of Splenda® or Natvia
  • 3 drops of vanilla essence
  • 1 tsp of oil
  • 100 g ricotta cheese
  • 1 handful of fresh blueberries


  1. Mix egg, cream, sweetener and vanilla essence in a bowl. Pour mix into a well-oiled non-stick frying pan and swirl to coat pan.
  2. Cook at medium to high heat until the top looks dry; flip over and cook for a few more seconds. Place on a plate and fill with ricotta and half of the blueberries. Ricotta can be sweetened with a little sweetener if desired. Garnish with the remaining blueberries before serving.
Living a healthy lifestyle will only deprive you of poor health, lethargy, and fat Jill Johnson