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Title: Very Berry Cheese Blintzes
Categories: Lowfat Breakfast
Yield: 12 Blintzes
| CREPES | ||
| 4 | Egg whites; OR... | |
| 1/2 | c | -Egg substitute |
| 1 | c | Skim milk |
| 1/8 | ts | Salt, optional |
| 1 | tb | Granulated sugar |
| 1/2 | c | Wheat germ |
| 1/2 | c | All-purpose flour |
| 2 | tb | Margarine; melted |
| FILLING | ||
| Vegetable cooking spray | ||
| 1 | c | Nonfat ricotta cheese OR- cottage cheese |
| 1/2 | c | Nonfat cream cheese |
| 1/4 | c | Nonfat sour cream |
| 1/4 | c | Wheat germ |
| 2 | tb | Granulated sugar |
| 1 | ts | Vanilla extract |
| 1 | tb | Margarine; melted |
| 2 | c | Mixed berries (strawberries, blueberries, or raspberries) - |
| Additional nonfat sour cream (optional) | ||
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 1/4 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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