Low Sodium Recipe
To serve these great breakfast blintzes spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with berries.
1-1/2 cups skim milk
1 cup all purpose flour
Nonstick cooking spray
1/2 teaspoon shortening
15-ounce carton low-fat or light ricotta cheese
2 tablespoons orange marmalade
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2/3 cup light dairy sour cream
5 tablespoons orange marmalade
1/2 cup fresh berries (raspberries or blueberries)
For crepes, in a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick cooking spray. Preheat skillet over medium heat. Remove from heat and pour in about 2-tablespoons batter. Lift and tilt skillet to spread batter. Return skillet to heat; cook 30 to 60 seconds or until browned on one side only. Remove from pan.
Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.
Spray a shallow baking pan with nonstick cooking spray. Set aside. For filling, in a bowl combine ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon. Spoon about 2-tablespoons filling onto the unbrowned side of a crepe; spread out slightly. Fold in half. Fold in half again, forming a wedge. Arrange in prepared pan. Repeat with remaining filling and crepes.
Bake in a 350-degree oven for 15 to 20 minutes or until heated through. To serve, spoon 2-teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with berries.
Recipe makes 15 servings
Calories: 113; Total Fat: 3g; Saturated fat: 1g; Cholesterol: 25mg; Protein: 5g; Carbohydrates: 17g; Fiber: 1g; Sodium: 55mg