Ricotta-filled blintzes

Recipe Information

Ingredients

• 3/4 cup all-purpose flour

• 3/4 cup fat-free milk

• 2 egg whites or 1/2 cup egg substitute

• 1 tablespoon margarine, melted

• 15 ounces low-fat ricotta cheese

• 2 tablespoons powdered sugar

• 1 1/2 teaspoons pure vanilla extract

• 1/4 cup strawberry jam or raspberry jam

Directions

• Add the first four ingredients (flour through margarine) to a food processor, and blend until smooth. Transfer the mixture to a refrigerator and chill for up to 8 hours. Stir or shake before using.

• Preheat the oven to 350°F.

• Coat a small nonstick skillet with cooking spray and place over medium heat. After stirring the chilled batter, pour 3 tablespoons of the batter into the skillet. Tilt the skillet to allow the batter to coat the surface. Cook for approximately 2 minutes or until the bottom becomes lightly browned. Flip and cook an additional 30 seconds.

• Transfer the cooked crepe to a sheet of wax paper and repeat the previous step until all of the batter has been used.

• Coat a 9 x 13-inch baking dish with cooking spray.

• Add the cheese, sugar, and vanilla to a food processor, and blend until smooth.

• Place 2 heaping spoonfuls of the filling onto the center of each crepe. Roll the crepe around the filling and transfer to the baking dish, seam side down. Once each crepe has been rolled, cover the baking dish with aluminum foil.

• Transfer the dish to the oven and bake for 15-18 minutes. Serve immediately with a spoonful of warm jam.

Nutrition (per serving)

• Calories: 212 cal

• Calories from fat: 39 cal

• Total fat: 4g

• Saturated fat: 2g

• Cholesterol: 29mg

• Sodium 178mg

• Carbohydrate: 31g

• Fiber: 1g

• Sugar: 15g