Cherry-Ricotta Blintzes

By barbie24

Calories: 184; Fat: 5g (3g sat, 1g mono); Cholesterol: 19mg; Carbs: 30g; Protein: 5g; Fiber: 2g; Sodium: 118mg; Potassium: 212mg

* Serving size: 1 blintz

Ingredients

• 3 cups sweet cherries, pitted
• 1/4 cup water
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 3/4 cup part-skim ricotta cheese
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 6 9-inch ready-to-use crêpes
• 2 teaspoons melted butter
• Confectioners’ sugar for garnish

Details

Servings 6
Preparation time 30mins
Cooking time 40mins
Adapted from eatingwell.com

Preparation

Step 1

1. Preheat oven to 375°F. Coat a rimmed baking sheet with cooking spray.

2. Combine cherries, water, granulated sugar and cornstarch in a saucepan. Cook over medium heat, stirring, until thickened, 6 to 8 minutes.

3. Meanwhile, combine ricotta, vanilla and lemon zest in a small bowl.

4. Transfer a crêpe to a work surface, keeping it on its piece of plastic from the package. Spread about 2 tablespoons of the ricotta mixture into a 3-inch-long strip on the lower third of the crêpe. Top with a generous 1 tablespoon of the cherry mixture. Fold both sides of the crêpe over the filling and roll closed. Repeat with the remaining crêpes and fillings (saving enough cherry mixture for topping). Transfer to the prepared baking sheet. Brush the tops with melted butter.

5. Bake the blintzes until lightly browned, 5 to 7 minutes. To serve, top each with about 2 tablespoons of the remaining cherry filling. Sprinkle with confectioners’ sugar, if desired.