Very Berry Cheese Blintzes

VERY BERRY CHEESE BLINTZES

12 Preparation Time :

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 - 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

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.)

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.

1 blintz

140 cal,

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 - - - - - - - - - - - - - - - - - -