Fruit: 10 to 13 pt. Berry Berry Blintzes
Source of Recipe
Weight Watchers Magazine, Jan '85, page 48, Adapted
List of Ingredients
2 cups fresh strawberries or frozen thawed divided
3/4 cup all-purpose flour plus
3 tablespoons all-purpose flour
2 tablespoons granulated sugar plus
2 teaspoons granulated sugar divided
1 cup skim milk
3/4 cup lowfat buttermilk * see note
3 eggs
2 1/4 cups nonfat ricotta cheese * see note
2 teaspoons grated lemon rind
1 tablespoon margarine plus
1 teaspoon margarine divided
2 cups plain low-fat yogurt Recipe
To make sauce, in work bowl of food processor or blender container, place 1 cup strawberries; process until smooth. Remove to bowl, cover, and refrigerate until ready to use. To prepare wrappers, in medium bowl, sift together flour and 1 tablespoon + 2 teaspoons sugar; add next 3 ingredients; beat until smooth. Over medium heat, heat a 7-inch nonstick crepe pan or skillet sprayed with nonstick cooking spray.
Remove pan from burner; holding it in one hand, ladle 1/4 cup batter into pan. Quickly swirl pan around until entire surface is evenly coated. Return pan to burner; cook one side only for about 2 minutes or until golden brown on bottom. Slide onto a plate and cover with a damp kitchen towel. Repeat with remaining batter, stacking wrappers on plate as they come from the pan. To prepare filling, in medium bowl, combine ricotta cheese, lemon peel, and remaining tablespoon sugar. To form blintzes, lay one wrapper, cooked side down, on work surface; spoon 1/8 filling near one end of wrapper. Roll wrapper,
Tucking in sides to enclose filling. Repeat with remaining wrappers and filling. In large nonstick skillet, over medium-high heat, heat 2 teaspoons margarine until bubbly. Add half of the blintzes, seam side down. Brown one side about 2 minutes, then turn to brown the other side. Repeat with remaining margarine and blintzes. Place 3 blintzes on each of 4 plates; serve each with 1/4 yogurt, strawberry sauce, and remaining berries. Serve at once.
Makes 4 servings, 3 blintzes each.
* Original recipe called for buttermilk and part-skim ricotta cheese. I would divide this into 6 servings of 2 crepes each and have it for breakfast or dessert.
Serving Size (3 blintzes, 1/4 yogurt, 1/4 strawberry sauce, and 1/4 remaining berries)
Per MC Nutritional Analysis: Per Serving: 463 Calories, 10.4g Fat, 2.6g Fiber Weight Watcher Points: 10 According to the magazine: With original ingredients: Per Serving: 554 Cal, 34g Pro, 20g Fat, 58g Carb, 438mg Sod, ?g Fib Each Serving Provides: 3 Pro, 1 Brd, 1 Fat, 1/2 Fruit, 1 1/2 Milk, 60 Opt. Cal. Weight Watcher Points: 13 Using MC nutritional analysis to get fiber grams: 2.6g Fiber Weight Watcher Points: 12 Serving 6: Serving Size (2 blintzes and evenly divided yogurt and strawberry sauce)) Per MC Nutritional Analysis: Per Serving: 308.9 Calories, 6.9g Fat, 1.7g Fiber
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