1 recipe Dessert Crepes (see below)
2 8-oz. packages fat free cream cheese
2 egg whites, lightly beaten
2 tablespoons sugar
1 teaspoon vanilla
1 teaspoon grated lemon rind
1/4 cup powdered sugar
1 tablespoons Land O Lakes Light Butter (5.5 grams fat per tablespoon) or other light butter or margarine
1 recipe Fresh Blackberry Topping (see below); or light or reduced sugar fruit preserves or fresh seasonal fruit, i.e. fresh strawberries, blueberries, peaches, etc.
1. Prepare crepes as directed in recipe below and preheat oven to 350º F.
2. Gently blend cheeses together with egg whites, sugar, vanilla and lemon rind, using a wire whisk or fork until smooth.
3. Lightly spray a 9- by 13-inch baking dish with cooking spray. Place 1 heaping tablespoon of filling in the center of each crepe and fold in sides to make an envelope shape. Place filled crepes, seam side down in prepared baking dish.
4. Using a pastry brush, sparingly brush melted butter on the top of each blintz. Cover dish with foil and place in a preheated 350º F. oven. Bake for 20 minutes, then remove foil cover and bake 5 minutes more or until tops are lightly browned. Before serving, dust each blintz with powdered sugar and top with 1 to 2 tablespoons blueberry topping, fruit preserves or choice of fresh fruit.
Yield: About 16 blintzes at approximately 100 calories each; 0.8 gram total fat; 0 saturated fat; 13 milligrams cholesterol; 18.5 grams carbohydrate; 0.4 gram dietary fiber; 4.7 grams protein; 86 milligrams sodium.
Make Ahead Tip: Filled blintzes can be covered and refrigerated for up to 24 hours ahead of time. When ready to use, just follow baking and serving directions.
1. Mix eggs, skim milk, flour, sugar, salt and vanilla together with a wire whisk, in a food processor or blender. Cover batter and refrigerate at least 2 hours or up to 3 days. Crepe batter should be the consistency of heavy cream.
2. Spray a 6- or 7-inch non-stick or stick-resistant crepe pan or skillet with cooking spray and heat on medium-high. Pan will be ready when drops of water sizzle on pan’s surface.
3. Lower heat to medium and pour about a 1/3 cup batter onto pan. Quickly tip pan from side to side to coat bottom. Cook crepe on first side until golden, then using fingers to help, turn crepe over and cook on other side for 1 minute. Remove crepe from pan and place on a flat surface covered with foil or wax paper, cover crepe with a towel or wax paper. Repeat process re-spraying pan with cooking spray every two or three crepes. Stir batter often, if it becomes too thick, thin with a little skim milk.
Yield: 16 to 20 crepes each at approximately 42 calories; 0.4 gram total fat; 0 saturated fat; 12 milligrams cholesterol; 7.3 grams carbohydrate; 0 dietary fiber; 2.2 grams protein; 84 milligrams sodium.
Nutritional Note: For cholesterol and fat free crepes substitute whole egg for 2 whites.
Make Ahead Tip: Cooked crepes may be made ahead, stacked, wrapped well and refrigerated or frozen.
Fresh Blackberry Topping
1. Mix cornstarch together with water until dissolved. Combine blackberries, sugar, cinnamon and lemon rind in a medium size heavy saucepan. Add water and cornstarch mixture to pan and cook all ingredients together over medium-high heat until thickened and clear.
2. Remove blackberries from heat and set aside to cool slightly before serving or transfer topping to a nonmetallic container, cover and chill until ready to use.
Yield: 2 1/2 cups or 20 1-oz. servings (2 tablespoons) at approximately 33 calories; 0 fat; 0 cholesterol; 8 grams carbohydrate; 0 protein; 0 sodium.