| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Breakfast, Low-fat | 12 | Blintzes | |
INGREDIENTS
| 4 | Egg whites, OR… | |
| 1/2 | c | Egg substitute |
| 1 | c | Skim milk |
| 1/8 | t | Salt, optional |
| 1 | T | Granulated sugar |
| 1/2 | c | Wheat germ |
| 1/2 | c | All-purpose flour |
| 2 | T | 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 | T | Granulated sugar |
| 1 | t | Vanilla extract |
| 1 | T | Margarine, melted |
| 2 | c | Mixed berries |
| strawberries | ||
| blueberries | ||
| or raspberries | ||
| fresh or frozen | ||
| Additional nonfat sour cream | ||
| optional |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 38.5mg
Sodium: 107.5mg
Potassium: 262.3mg
Carbohydrates: 23.7g
Fiber: 3.5g
Sugar: 11.9g
Protein: 5.6g