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Cheese Blintzes with Blueberry-Lime Sauce

By DrLaPuma 10 years agoNo Comments
Home  /  Recipes  /  Cheese Blintzes with Blueberry-Lime Sauce
cheese blintzes with blueberry

cheese blintzes with blueberryThe 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
Servings  4
Serving Size:

Ingredients:

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
Cooking spray
1 lime

*Look for packages of prepared crepes in the produce section of your supermarket near the fresh berries.

Directions:

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.

Tips:

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.

Substitutions:

Silken tofu that is not low fat will also work in this dish, and will make it slightly richer.

Nutrition Facts:

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

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