Very Berry Cheese Blintzes

* Exported from MasterCook *

VERY BERRY CHEESE BLINTZES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low-fat Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREPES-----
4 Egg whites --
1 c Skim milk
1 tb Granulated sugar
1/2 c All-purpose flour
-Egg substitute
1/8 ts Salt, optional
1/2 c Wheat germ
2 tb Margarine -- melted
-----FILLING-----
Vegetable cooking spray
-OR- cottage cheese
1/4 c Nonfat sour cream
2 tb Granulated sugar
1 tb Margarine -- melted
-(strawberries, blueberries,
-- fresh or frozen
- (optional)
1 c Nonfat ricotta cheese
1/2 c Nonfat cream cheese
1/4 c Wheat germ
1 t Vanilla extract
2 c Mixed berries
- or raspberries)
Additional nonfat sour cream

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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