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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I love these! They're great for brunch, very impressive! Ingredients:
2 egg whites |
1/2 cup nonfat milk |
1/2 tablespoon sugar |
1 dash salt |
1/4 cup flour |
1/2 cup part-skim ricotta cheese |
2 ounces cream cheese |
1/2 cup sour cream, divided |
1 tablespoon sugar |
2 1/2 teaspoons toasted wheat germ, divided |
1/2 teaspoon vanilla extract |
1/2 tablespoon butter, melted |
1/2 cup blueberries |
1/4 cup raspberries |
1/4 cup strawberry, sliced |
Directions:
1. In a bowl, whisk egg whites, milk, sugar and salt. Add flour; beat until smooth. Let stand 30 minutes.
2. Heat an 8-inch skillet coated with nonstick spray over medium heat. For each blintz, pour 1/4 cup batter into center of skillet; turn pan to cover bottom. Cook until light brown; turn and brown other side. Cool on a wire rack. When completely cool, stack with paper towels between.
3. For filling, beat ricotta, cream cheese, 1/4 cup sour cream, sugar, 1/2 TBS wheat germ and vanilla until well combined.
4. Spoon 1/4 cup filling onto each blintz, fold ends and sides over filling.
5. Arrange blintzes, seam side down in a 13x9x2-inch baking dish; brush with melted butter.
6. Cover and bake at 350 degrees until heated through, 10-15 minutes.
7. Top each blintz with berries and a dollup of sour cream. Sprinkle with wheat germ.
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