Cheese Blintzes

By Tamipri

Ingredients

• Crepes:
• 1 c. 1% low-fat cottage cheese
• 1 c. light ricotta cheese
• 1/3 c. sugar
• 1/3 c. light process cream cheese product
• 1/2 tsp. vanilla
• 2 c. sliced fresh strawberries
• 1/4 c. sugar
• 1 c. skim milk
• 1 c. flour
• 2 eggs
• 2 egg whites
• 1/8 tsp. salt

Details

Servings 8

Preparation

Step 1

Position knife blade in food processor bowl; add first 5 ingredients. Process until smooth. Place mixture in a bowl; cover and chill. Combine sliced strawberries and sugar; toss gently, and set aside. Spoon 2 Tb. cheese mixture in center of each crepe, fold sides and ends over. Place, seam side down, on a platter. Serve strawberry mixture over crepes.

For crepes: combine first 5 ingredients in container of an electric blender, cover and process until smooth, scraping sides of container occasionally with a rubber spatula. Pour batter into a bowl; cover and chill at least 30 minutes. Coat an 8" crepe pan or nonstick skillet with cooking spray, and place over medium-high heat until hot. Remove pan from heat, and spoon 2 Tb. batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Lift edge of crepe to test for doneness. Crepe is ready to turn when it can be shaken loose from pan. Turn crepe over, and cook 30 seconds on the other side. Place crepe on a towel, and allow to cool. Repeat procedure until all batter is used. Stack crepes between layers of wax paper to prevent sticking. Yield: 16 crepes (about 43 calories each)

2 filled crepes and 1/4 c. topping=216 calories