The rich load of fiber and antioxidants in blueberries plus the phytonutrients in tofu combine to make you more than 6 days younger.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
11/2 cups light ricotta cheese, such as Sargento brand
1 package (10 ounces) light silken tofu, such as Mori Nu brand
1/4 teaspoon salt
1 pint (12 ounces, about 21/4 cups) fresh blueberries, divided
8 prepared crepes, such as Frieda or Melissa brand*
5 tablespoons whole fruit blueberry preserves, such as Dickensen brand, divided
*Look for packages of prepared crepes in the produce section of your supermarket near the fresh berries.
Heat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, tofu and salt. Set aside 11/2 cups blueberries for sauce; stir remaining blueberries into cheese mixture. Spread 3 tablespoons of the preserves (about 1 teaspoon per crepe) thinly over bottom half of the crepes. Spread the cheese mixture over preserves. Fold both sides of crepe in 1 inch over filling, then roll up completely to enclose filling. Coat a 13 x 9 inch baking or casserole dish with cooking spray. Arrange blintzes in dish, seam side down. Cover dish with foil; bake 10 minutes or until warm. Meanwhile, finely grate or zest 2 teaspoons lime peel from lime; set aside. Squeeze enough lime juice from lime to measure 2 tablespoons. Combine reserved blueberries, lime juice and remaining 2 tablespoons preserves in a medium saucepan. Bring to a simmer; simmer gently 3 to 4 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Transfer blintzes to four serving plates; top with blueberry sauce and sprinkle with lime zest.
When fresh blueberries are in season, freeze extras to use in this dish. Do not thaw the berries before using them. Drain the ricotta cheese in a strainer lined with a double thickness of paper towels for a firmer, denser filling.
Silken tofu that is not low fat will also work in this dish, and will make it slightly richer.
Fat Calories: 51.00 g
Total Fat: 5.65 g
Sat. Fat: 2.40 g
Cholesterol: 26.00 mg
Total Carbohydrate: 63.30 g
Fiber: 4.70 g
Sugars: 7.50 g
Protein: 26.60 g