Fruit topped cheese blintzes

10 Servings

Ingredients

Quantity Ingredient
1¼ cup (10 oz.) Sargento Old Fashioned Ricotta Cheese
1 cup (4 oz.) Sargento Fancy Supreme Shredded Swiss Cheese
¼ cup Confectioners sugar
1 teaspoon Grated lemon rind
1 pack (4 oz.) crepes (9-inch)
4 mediums Pears; cored and sliced 1/4-inch thick
2 tablespoons Butter or margarine
1 teaspoon Fresh lemon juice
2 tablespoons Brown sugar
½ cup Golden raisins
½ teaspoon Cinnamon
½ cup Chopped; toasted pecans <BR>

Directions

From: bgl@... (Barbara Leass)

Date: Mon, 5 Aug 96 17:51:04 CDT Found an intersting WEB site today.. Here is the adress. You can link to other recipes and Cities from there:

Stir together Ricotta and Swiss cheeses, confectioners sugar and lemon rind. Separate crepes according to package directions. Place bout 2 tablespoons cheese mixture in center of each crepe. Fold both sides over filling; fold top and bottom edge over center, forming squares. Place blintzes, seam-side down, in 13 x 9-inch baking dish. Cover with foil.* Bake at 350F 10 minutes or until heated through. Meanwhile, in medium skillet, cook pears in butter over medium heat 3 minutes or just until crisp-tender. Stir in lemon juice, brown sugar, raisins and cinnamon; heat through. Pour over blintzes. Sprinkle with chopped pecans. 10 servings *At this point, blintzes can be refrigerated overnight. Let stand at room temperature 15 minutes before baking. Bake 20 minutes or until heated through.

Nutrition Information Per Serving: Calories 272 Protein 8 g., Carbohydrates 31 g., Fat 14 g., Cholesterol 34 mg., Sodium 163 mg., Calcium 183 mg.

JEWISH-FOOD digest 302

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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