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Cheese Blintzes with Blueberry

Cheese Blintzes with Blueberry

(This picture shows 2 servings.)

Calories 185 (21% from fat)
Fat 4.4 gram
Saturated Fat 1.9
Trans Fat 0 gram
Chol. 47 mg.
Sodium 173 mg.
Carb. 20 gram
Fiber 2.2 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 16 gram

Ingredients


1 cup fat-free cottage cheese

4 oz. (½ cup) fat free cream cheese

1/4 cup Splenda
(We used the box that measures cup for cup like sugar.)

1 tsp. vanilla extract

3/4 cup whole wheat flour

2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1 1/4 cups fat free milk

1 1/2 Tbsp. vegetable oil

1 1/2 tsp. vanilla extract

4 large egg whites

1 large whole egg

fat-free cooking spray

2 cups frozen blueberries

1 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)

8 tsp. powdered sugar


1. Put the cottage cheese, cream cheese, Splenda and 1 tsp. vanilla extract in a blender and process for about one minute, until smooth. Scrape the sides once half way through to make sure it's thoroughly mixed. Pour it into a bowl, cover and put in the refrigerator for at least 1-2 hours to cool. This is your cheese stuffing.

2. Combine the next 7 ingredients together (whole wheat flour through whole egg) in a bowl and mix well with a whisk. Once all the lumps are out this is your crepe mix. You can store this in the refrigerator overnight along with the cheese stuffing.

3. When you're ready to finish the blintzes, heat a 10 inch non-stick frying pan on medium-high heat. Once it's warm, spray with fat-free cooking spray. Scoop up 1/3 cup of mix for each crepe and pour into frying pan. Quickly tilt the pan in all directions to spread the batter out into a thin film. Cook for 1 minute or until the surface of the crepe appears dry. Flip the crepe over and cook for an addition 20 - 40 seconds.

4. Stack the crepes with wax paper or paper towels between each one to prevent sticking.

5. Pour blueberries in a microwave safe bowl and cook for 3-4 minutes until hot. Gently stir in the 1 tablespoon of Splenda. Drain off the excess liquid. This is your blueberry mix.

6. Place each crepe on a dish and put 2.5 tablespoons of cheese stuffing in the center. Fold two sides over and then fold the two ends over to make a rectangle. Flip the crepe over, seam side down on a dish. Repeat this for all the crepes. You can cover this dish and put it in the refrigerator to prepare in the morning if you choose.

7. Heat a non-stick frying pan on medium-high heat. Once it's warm, spray with fat-free cooking spray. Put 4 blintzes in the pan and cook each side for approximately 2 minutes, until they're a light brown. Serve the blintzes warm with 1 tablespoon of blueberries and 1 tsp. powdered sugar on top of each one.

Yield: 8 Servings - 1 Blintze Per Serving


Cheese Blintzes with Blueberry 

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