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.