Cheese Blintzes
Make the Mixed Berry Topping while the filled crepes bake in the oven; you don’t have to thaw the berries first, so you can make the sauce quickly with any berries you have on hand, straight from the freezer.
Prep: 5 minutes • Cook: 6 minutes
1⁄4 cup (2 ounces) 1⁄3-less-fat cream cheese, softened
1⁄4 cup part-skim ricotta cheese
1 tablespoon brown sugar
2 (1⁄2-ounce) commercial crepes
Cooking spray
Mixed Berry Topping
1. Preheat oven to 450°.
2. Place the first 3 ingredients in a food processor; process until smooth. Spoon 1⁄4 cup cheese mixture down center of each crepe; fold sides and ends overfilling. Place crepes seam sides down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Coat crepes with cooking spray. Bake at 450° for 5 minutes or until lightly browned.
3. While blintzes bake, prepare Mixed Berry Topping. Spoon topping evenly over blintzes. Yield: 2 servings (serving size: 1 blintz and 6 tablespoons topping).
CALORIES 217; FAT 9.7g (sat 5.6g, mono 2.6g, poly 0.6g); PROTEIN 7.1g; CARB 27.4g; FIBER 2.1g; CHOL 35mg; IRON 0.4mg; SODIUM 202mg; CALC 121mg
Mixed Berry Topping
Prep: 2 minutes • Cook: 2 minutes
1 cup of frozen mixed berries
2 teaspoons honey
1⁄2 teaspoon grated lemon rind
2 teaspoons chopped fresh mint
1. Combine the first 3 ingredients in a small saucepan. Cook, stirring constantly, over medium-high heat 2 minutes or until thoroughly heated. Remove from heat. Stir in mint. Yield: 2 servings (serving size: 6 tablespoons).
CALORIES 52; FAT 0.3g (sat 0g, mono 0g, poly 0g); PROTEIN 0.6g; CARB 14.3g; FIBER 2.1g; CHOL 0mg; IRON 0.2mg; SODIUM 0mg; CALC 12mg
0 Comments