Very Berry Cheese Blintzes Recipe
Yield: 12 BlintzesRecipe by luhu.jp
Ingredients:
CREPES
4: Egg whites, OR...
1/2 cup: -Egg substitute,
1 cup: Skim milk,
1/8 tsp: Salt, optional
1 tbsp: Granulated sugar,
1/2 cup: Wheat germ,
1/2 cup: All-purpose flour,
2 tbsp: Margarine, melted
FILLING
Vegetable cooking spray,
1 cup: Nonfat ricotta cheese OR- cottage cheese,
1/2 cup: Nonfat cream cheese,
1/4 cup: Nonfat sour cream,
1/4 cup: Wheat germ,
2 tbsp: Granulated sugar,
1 tsp: Vanilla extract,
1 tbsp: Margarine, melted
2 cup: Mixed berries (strawberries, blueberries, or raspberries), fresh or frozen
Additional nonfat sour cream, optional
Directions:
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: Womans Day Low-Fat Meals (Volume IV, Number 3) Typed for
you by Karen Mintzias
Source from luhu.jp
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: Womans Day Low-Fat Meals (Volume IV, Number 3) Typed for
you by Karen Mintzias
Source from luhu.jp