Ricotta Filled Blintzes

By Chef_Kate

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup fat-free milk
• 2 egg whites, or 1/2 cup egg substitute
• 1 Tbsp margarine,melted
• 15 oz low-fat ricotta cheese
• 2 Tbsp powdered sugar or chocolate-flavored powdered sugar
• 1 1/2 tsp pure vanilla extract
• 1/4 cup strawberry or raspberry jam

Details

Servings 6

Preparation

Step 1

1. Combine the flour, milk, egg whites, and margarine in a food processor or blender. Process until smooth.
2. Refrigerate up to 8 hours. Stir or shake before using.
3. Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.
4. Pour about 3 tablespoons of batter (use a 1/4 cup dry measuring cup about 3/4 full) into the hot pan, tilting to spread the batter evenly.
5. Cook unitl the botton of the crepe is lightly browned; turn and cook 30 seconds more.
6. Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.
7. Preheat the oven to 350 degrees F.
8. Prepare a 9x13-inch baking dish with nonstick pan spray.
9. For the filling, combine the cheese, sugar, and vanilla in a food processor or blender. Process until smooth.
10. Spoon 2 heaping tablespoons of filling down the center of each crepe. Roll up; place seam side down in the baking dish.
11. Cover with foil. Bake the crepes for 15 to 18 minutes, or until heated through.
12. Serve with warm jam.

Nutrition
Exchange/Choices
1 Starch
1 Other Carbohydrate
1 Meat, Lean

Total Calories: 212
Calories from Fat: 39
Total Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 29 mg
Sodium: 178 mg
Total Carbohydrate: 31 g
Dietary Fiber: 1 g
Sugars: 15 g
Protein: N/A