Strawberry Cheese Blintzes Recipe
Ingredients
| 1 1/2 Cups nonfat cottage cheese | ||
| Light cream cheese | 1/2 Cup (16 tbs), softened | |
| Honey | 2 Tablespoon | |
| 1 Teaspoon grated lemon rind | ||
| Vanilla extract | 1/2 Teaspoon | |
| 2 Egg whites, lightly beaten | ||
| 12 Basic Crepes | ||
| Vegetable cooking spray | ||
| 1/4 Cup plus 2 tablespoons nonfat sour cream | ||
| 1/4 Cup plus 2 tablespoons low-sugar strawberry spread | ||
Directions
Combine first 6 ingredients; stir well.
Spoon 3 tablespoons cheese mixture in center of each Basic Crepe.
Fold right and left sides of crepe over filling; fold bottom and top of crepe over filling, forming a square.
Place blintzes, seam side down, on a large baking sheet coated with cooking spray.
Bake at 350° for 12 minutes or until blintzes are thoroughly heated.
To serve, place 2 blintzes on each of 6 individual plates.
Top each serving with 1 tablespoon sour cream and 1 tablespoon strawberry spread.
Garnish with fresh strawberries, if desired.
Serve immediately.
Spoon 3 tablespoons cheese mixture in center of each Basic Crepe.
Fold right and left sides of crepe over filling; fold bottom and top of crepe over filling, forming a square.
Place blintzes, seam side down, on a large baking sheet coated with cooking spray.
Bake at 350° for 12 minutes or until blintzes are thoroughly heated.
To serve, place 2 blintzes on each of 6 individual plates.
Top each serving with 1 tablespoon sour cream and 1 tablespoon strawberry spread.
Garnish with fresh strawberries, if desired.
Serve immediately.
Chef
