- Exported from MasterCook
VERY BERRY CHEESE BLINTZES
12 Preparation Time :
Categories : Low-fat Breakfast
Amount Measure Ingredient -- Preparation Method -- -- --
4 Egg whites --
1 c Skim milk
1 tb Granulated sugar
1/2 c All-purpose flour
1/8 ts Salt, optional
1/2 c Wheat germ
2 tb Margarine -- melted
Vegetable cooking spray
-OR- cottage cheese
1/4 c Nonfat sour cream
2 tb Granulated sugar
1 tb Margarine -- melted
-- fresh or frozen - 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.
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
Stack cooked crepes between sheest of waxed paper. (Crepes may be wrapped
securely and frozen up to 3 months. Thaw overnight in the refrigerator.)
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.
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.
10 g pro,
15 g car,
4 g fat, 26%
0 mg chol,
160 mg sod.
Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3)
Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - -