Very berry cheese blintzes
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]mw۶\ 9{ۜ EQz'i'so=> II%AJ3IQ86"߀<`ӳ}I2|{J=g/OϾ{?xEj{BV֪fWS]47 g[ u%ɞx<,td~!K\$'ζ" yvD2Cu@$%Ygy^YT ,F: Di%ż.'i+f^?\Cn{m߃n,XL5QgyKANV+q"=:+c:yxK7J'ꌆ$ČG-E@PIJ~-9 极Yka#,h3yRș;r=.Xt ɠCU,2iES݌99B6E$=T9XJC|'yH|Q)/"[be&oA,I$3Q$!>%ϟ;u,uJ= FX48BO!'F@] Ĝ'RL|NiUO(fODL}ǴE!)NW߳EVMl+ޟ8rn;BDz`f4`8&sl衢SRWXJm~nQ9EsS֜@D"m ìDvG3H2K2 i*cS>~eٿY~~u `)eԽQ$?ߴs?>Wڻq㩃]iy^]ҩRf(-XsRk}cMb]Bs=7KRG޹WWآQ7Yնx$K5eھLC;9oak&Զd) KnrTv,|CCn7f^\^a+ҟ Ա&ߨyIX|u[M,[:ݭ8gSvP? Ul"\ o#LtYYڃ0g8rs)$$!΄7{ncwm[]k,[s6)?@xCT O]j.2z>)O2w*YpK)pLEN3y2%TsUNJUFӔeZiPk0%aURgC8:"S\3?8|ի#<[PGfy2<ԋ&H`#6eEL3pb,/$^RA6 9B3נrsqb4.[gSϙjx*g\8`4p1pA cˁ Xg8ISVЙ-Dj9tw]U/G{~ds<+c!d1ᜈ$Z?Qe.@g\9G:pj>S#CBs\@Pv" ivisn5sqHVȑPG{E|r l(&T P}4`TĊm!rE*l)6]T,;dD !FE0AMݑ w&7W\d*b>SLWݛfE˛\Sw)A qZ@^'KO Z8ZN#Ӗ|v]XҨ+TЄ:b\.3romzUuɵ+Ѯ m]BVb- Hk=u {a$,1-x^|z{68寺S6zzއi 8N/KC7,u$ ?_q;={.gF O_0+3<[]z+ȕQBHS!Qv7g}tܹNg:Lᳶ*QR@OtdG3CđTqWDChJxF]u$QvV=6TEw E8=ah!t+;gEVHDV>kb :aFݺn#lƮqlvcF2RZ0D6)| R^[c6:׭=TS(sܒtR^T8 "%bFZ Ty]FÌE-ّ."NspbU'T>K}:ꪬ$&4j;wzЗΡ9SmnW8S< ]eehY~"ZxՅu-%`ys?\5㦚yX^`|ul&,R)EAQ0ͦt0{>eV.yqq;zFu΄L~Cw楚7en&Ԟ7E6f<ӒX̦pcEvλ*TMլD?uRWe#8')wi%ЯIי|4w> 2Zo;-C$` r5n>I26Y_Ko8}޷!YnO'o!lߧ 8UM ΰm?hX' dKvZUnHXWmgwÝ~\N9=GF0p=t;.;ʼ^‡pnayƗ:gCws C`-@ X6 }`14LlA 2lFy1˂D@3qlٸ!Bi߶χN\dBΤ3Է.N@&0v,lHexT{&vc4uCBbielfEtbjZGh ܕpC|rʵ #G&(o6|/Lmd6EOD8M@g3CLഐ $B{&Zk|Ȥ1#!c!"CM@}XQ9Abr452&#;fqDoM`m At"22Ӂ,#d|^&@v-$;!*|h 3DoM`QT #tkߓ(&g&YmؒG>MtdF@ $ (ぉdž]8̌Ez"jNxEkM@v/xo!I1ѷ,>ٳ a3A={MtgF^LY[c#G&[c>Bƴt!_K+1 2]CXi5#W&zn o(bs#L}(L( ǯ'}HL\&\J߾Kqo =ZoLc}ZHn ̘)LmmڥAt|fⅉeyﮌl+}HۡZ`bNbdلKD&m,DRJ@lޥ?DEbl(}`J)hlɄ ৉ñpE.gr< h0mleZhgs")s"1626-3FY[='L%[gaC/HI[ 5623ղ%F~ζtղ$Dh@G]1 #߶>\>&_}dz8h 4z1d+93m_trEO5[<#o%Yz5Ym3ka u-XwP-($$c |E%>B?ͥTT+>-պSBA3!,v*[.k:.?;{sRwZͩ9 ڰ+]f"]"YrN~d9\ ~|/$XުNۭ7D[o7LӞVn;OeMsL
Very berry cheese blintzes
  Cheese    Low Fat    Breakfast  
Last updated 10/4/2011 8:28:45 PM. Recipe ID 63969. Report a problem with this recipe.
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      Title: Very berry cheese blintzes
 Categories: Low-fat, Breakfast
      Yield: 12 Blintzes
 
MMMMM---------------------------CREPES--------------------------------
      4    Egg whites;  OR...
    1/2 c  -Egg substitute
      1 c  Skim milk
    1/8 ts Salt, optional
      1 tb Granulated sugar
    1/2 c  Wheat germ
    1/2 c  All-purpose flour
      2 tb Margarine; melted

MMMMM--------------------------FILLING-------------------------------
           Vegetable cooking spray
      1 c  Nonfat ricotta cheese
           -OR- cottage cheese
    1/2 c  Nonfat cream cheese
    1/4 c  Nonfat sour cream
    1/4 c  Wheat germ
      2 tb Granulated sugar
      1 ts Vanilla extract
      1 tb Margarine; melted
      2 c  Mixed berries
           -(strawberries, blueberries,
           - or raspberries)
           -- fresh or frozen
           Additional nonfat sour cream
           - (optional)
 
  Prepare crepes:  In blender or food processor, combine all crepe
  ingredients.  Cover and blend about 1 minute, or until smooth. Pour
  batter into bowl; let stand 10 minutes to thicken slightly.
  
  Heat 7- to 8-inch nonstick skillet over medium-high heat; grease
  lightly. For each crepe, pour scant 1/4 cup batter into hot skillet.
  Immediately tilt pan to coat bottom evenly with thin layer of batter.
  Cook 45 seconds, or until top looks dry.  Turn crepe; continue
  cooking about 20 seconds longer.
  
  Stack cooked crepes between sheest of waxed paper. (Crepes may be
  wrapped securely and frozen up to 3 months. Thaw overnight in the
  refrigerator.)
  
  Preheat oven to 400 F.  Lighty spray 13- by 9-inch baking dish with
  cooking spray or grease lightly.
  
  Prepare filling.  In medium bowl, combine ricotta cheese, cream
  cheese, sour cream, wheat germ, sugar and vanilla; mix well. Spoon
  about 2 tablespoons filling onto center of each crepe. Fold two sides
  of crepe over filling; fold up ends to form rectangle.
  
  Plae blintzes in prepared baking dish; brush lighty with melted
  margarine. Bake 10 to 15 minutes, or until heated through. To serve,
  top each blintz with fresh berries and additional sour cream;
  sprinkle with wheat germ.
  
  NOTE: Blintzes may be covered tightly and refrigerated several hours
  or overnight until ready to bake. Uncover; proceed as recipe directs.
  
  Per serving (1 blintz): About 140 cal, 10 g pro, 15 g car, 4 g fat,
  26% cal from fat, 0 mg chol, 160 mg sod.
  




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Recipe ID 63969 (Apr 03, 2005)

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