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Name: Cherry Cheese Blintzes (6 Pts)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 1 1/2 cups milk; 3 Eggs; 2 Tablespoons butter melted; 2/3 cup all-purpose flour; 1/2 teaspoon salt; filling:; 1 cup small-curd cottage cheese (8 oz.); 3 oz. cream cheese softened; 1/4 cup sugar; 1/2 teaspoon vanilla extract; cherry sauce:; 1 pound fresh or frozen pitted sweet cherries; 2/3 plus 1 tablespoon water divided; 1/4 cup sugar; 1 tablespoon cornstarch

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INGREDIENTS

1 1/2 cups milk
3 Eggs
2 Tablespoons butter ; melted
2/3 cup all-purpose flour
1/2 teaspoon salt
filling:
1 cup small-curd cottage cheese ; (8 oz.)
3 oz. cream cheese ; softened
1/4 cup sugar
1/2 teaspoon vanilla extract
cherry ; sauce:
1 pound fresh or frozen pitted sweet ; cherries
2/3 plus 1 tablespoon water ; divided
1/4 cup sugar
1 tablespoon cornstarch

Servings

INSTRUCTIONS

In a small mixing bowl, combine the milk, eggs and butter.

Combine the flour and salt; add to milk mixture and mix well. Cover and

refrigerate for 2 hours.

Heat a lightly greased 8-inch nonstick; pour 2 Tablespoons batter into the

center of the skillet. Lift and tilt pan to evenly coat bottom. Cook

until top appears dry; turn and cook 15-20 seconds longer. Remove to a

wire rack.

Repeat with remaining batter. When cool, stack crepes with waxed paper or

paper towels in between. Wrap in foil; refrigerate.

Preheat oven to 350 degrees.

In a blender, process cottage cheese until smooth. Transfer to a small

mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla;

mix well. Spread about 1 rounded Tablespoonful onto each crepe. Fold

opposite ends of crepe over filling, forming a little bundle.

Place seam side down in a greased 15x10-inch baking pan. Bake, uncovered,

at 350 degrees for 10 minutes or until heated through.

Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a

boil over medium heat. Reduce heat; cover and simmer for 5 minutes or

until cherries are heated through.

Combine cornstarch and remaining water until smooth; stir into cherry

mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over crepes.

NOTES

Substitute raspberries or blueberries if desired

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Cherry Cheese Blintzes (6 Pts)

1 1/2 cups milk
3 Eggs
2 Tablespoons butter melted
2/3 cup all-purpose flour
1/2 teaspoon salt
 filling:
1 cup small-curd cottage cheese (8 oz.)
3 oz. cream cheese softened
1/4 cup sugar
1/2 teaspoon vanilla extract
 cherry sauce:
1 pound fresh or frozen pitted sweet cherries
2/3 plus 1 tablespoon water divided
1/4 cup sugar
1 tablespoon cornstarch

In a small mixing bowl, combine the milk, eggs and butter.

Combine the flour and salt; add to milk mixture and mix well.  Cover and
refrigerate for 2 hours.

Heat a lightly greased 8-inch nonstick; pour 2 Tablespoons batter into the
center of the skillet.  Lift and tilt pan to evenly coat bottom.  Cook
until top appears dry; turn and cook 15-20 seconds longer.  Remove to a
wire rack.

Repeat with remaining batter.  When cool, stack crepes with waxed paper or
paper towels in between.  Wrap in foil; refrigerate.

Preheat oven to 350 degrees.

In a blender, process cottage cheese until smooth.  Transfer to a small
mixing bowl; add cream cheese.  Beat until smooth.  Add sugar and vanilla;
mix well.  Spread about 1 rounded Tablespoonful onto each crepe.  Fold
opposite ends of crepe over filling, forming a little bundle.

Place seam side down in a greased 15x10-inch baking pan.  Bake, uncovered,
at 350 degrees for 10 minutes or until heated through.

Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a
boil over medium heat.  Reduce heat; cover and simmer for 5 minutes or
until cherries are heated through.

Combine cornstarch and remaining water until smooth; stir into cherry
mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over crepes.

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 9 Servings

Calories: 370
Calories from Fat: 132 (36%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.5g
Cholesterol 371.5mg		114 %
Sodium 403mg		14 %
Potassium 275.6mg		7 %
Total Carbohydrate 44.4g		13 %
	Dietary Fiber 1g	4 %
	Sugars, other 43.4g
Protein 16.1g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 370

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