Cheese Blintzes with Strawberries & Sour Cream
Makes 4 servings
|3||tablespoons melted butter, divided|
|1||container (15 ounces) whole-milk ricotta cheese|
|1||tablespoon plus 2 teaspoons powdered sugar substitute, divided|
|1/8||teaspoon ground nutmeg|
|8||(8-inch) prepared crêpes|
|1/2||cup sliced fresh strawberries|
|1/4||cup sour cream|
- Preheat oven to 350°F. Brush 1 tablespoon butter over bottom of 13X9-inch baking dish.
- Combine cheese, 1 tablespoon sugar substitute, vanilla and nutmeg in food processor; process until smooth. Spoon scant 1/4 cup mixture onto center of each crêpe. Fold outside edges of crêpe over filling; roll up from bottom. Place crêpes, seam side down, in prepared dish. Brush remaining 2 tablespoons butter over crêpes. Bake uncovered 18 to 20 minutes or until hot.
- Meanwhile, combine strawberries and remaining 2 teaspoons sugar substitute; set aside at room temperature. Transfer crêpes to serving plates; top with strawberries. Serve with sour cream.
Look for shelf-stable packages of crêpes near the berries in the supermarket produce section.
|Saturated Fat||15 g|
|Total Fat||27 g|
|Calories from Fat||67 %|
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