Very berry cheese blintzes

12 blintzes

Ingredients

Quantity Ingredient
4 Egg whites; OR... Egg substitute
1 cup Skim milk
⅛ teaspoon Salt, optional
Vegetable cooking spray
1 cup Nonfat ricotta cheese OR- cottage cheese
½ cup Nonfat cream cheese
¼ cup Nonfat sour cream
¼ cup Wheat germ
2 tablespoons Granulated sugar
1 teaspoon Vanilla extract
1 tablespoon Granulated sugar
½ cup Wheat germ
½ cup All-purpose flour
2 tablespoons Margarine; melted
1 tablespoon Margarine; melted
2 cups Mixed berries (strawberries, blueberries, or raspberries) fresh or frozen
Additional nonfat sour cream (optional)

Directions

CREPES

FILLING

Prepare crepes: In blender or food processor, combine all crepe ingredients. Cover and blend about 1 minute, or until smooth. Pour batter into bowl; let stand 10 minutes to thicken slightly.

Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly. For each crepe, pour scant ¼ cup batter into hot skillet.

Immediately tilt pan to coat bottom evenly with thin layer of batter.

Cook 45 seconds, or until top looks dry. Turn crepe; continue cooking about 20 seconds longer.

Stack cooked crepes between sheest of waxed paper. (Crepes may be wrapped securely and frozen up to 3 months. Thaw overnight in the refrigerator.)

Preheat oven to 400 F. Lighty spray 13- by 9-inch baking dish with cooking spray or grease lightly.

Prepare filling. In medium bowl, combine ricotta cheese, cream cheese, sour cream, wheat germ, sugar and vanilla; mix well. Spoon about 2 tablespoons filling onto center of each crepe. Fold two sides of crepe over filling; fold up ends to form rectangle.

Plae blintzes in prepared baking dish; brush lighty with melted margarine. Bake 10 to 15 minutes, or until heated through. To serve, top each blintz with fresh berries and additional sour cream; sprinkle with wheat germ.

NOTE: Blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake. Uncover; proceed as recipe directs.

Per serving (1 blintz): About 140 cal, 10 g pro, 15 g car, 4 g fat, 26% cal from fat, 0 mg chol, 160 mg sod.

Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias

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