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Ingredients
| eggs: 2 (whites) |
| nonfat milk: 1/2 cup |
| granulated sugar: 1/2 Tbl |
| salt: 1 dash |
| all-purpose flour (unsifted): 1/4 cup |
| ricotta cheese (part skim): 1/2 cup |
| cream cheese: 2 oz |
| sour cream: 1/2 cup (divided) |
| granulated sugar: 1 Tbl |
| wheat germ: 2 1/2 tsp (toasted//divided) |
| vanilla extract: 1/2 tsp |
| salted butter: 1/2 Tbl (melted) |
| blueberries: 1/2 cup |
| raspberries: 1/4 cup |
| strawberries (whole): 1/4 cup (sliced) |
Very Berry Blintzes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- In a bowl, whisk egg whites, milk, sugar and salt. Add flour; beat until smooth. Let stand 30 minutes.
- 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.
- For filling, beat ricotta, cream cheese, 1/4 cup sour cream, sugar, 1/2 TBS wheat germ and vanilla until well combined.
- Spoon 1/4 cup filling onto each blintz, fold ends and sides over filling.
- Arrange blintzes, seam side down in a 13x9x2-inch baking dish; brush with melted butter.
- Cover and bake at 350 degrees until heated through, 10-15 minutes.
- Top each blintz with berries and a dollup of sour cream. Sprinkle with wheat germ.