Name: Very Berry Cheese Blintzes
Ingredients: 4 Egg whites; OR... Egg substitute; 1 c Skim milk; 1/8 ts Salt, optional; 1 tb Granulated sugar; 1/2 c Wheat germ; 1/2 c All-purpose flour; 2 tb Margarine; melted; Vegetable cooking spray; 1 c Nonfat ricotta cheese OR- cottage cheese; 1/2 c Nonfat cream cheese; 1/4 c Nonfat sour cream; 1/4 c Wheat germ; 2 tb Granulated sugar; 1 ts Vanilla extract; 1 tb Margarine; melted; 2 c Mixed berries (strawberries, blueberries, or raspberries) fresh or frozen; Additional nonfat sour cream (optional)

The Lord waits so long in His graciousness that people think He cannot judge, but when He does come in judgment, it is so decisive that it seems as if He cannot show mercy. For this is not the sudden anger of an irritable temper, easily inflamed but equally easily pacified. This is deliberate, measure wrath, following a full investigation of the facts. There can be no last-minute appeals or reprieves, for there is no higher court to whom appeal can be made, and no pertinent facts have been overlooked in reaching the verdict. So it was with Sodom and Gomorrah, and so it shall be at the end of history [see Luke 17:28-30].

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Low-fat, Breakfast	12	Blintzes

INGREDIENTS

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

INSTRUCTIONS

CREPES
FILLING
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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