Cheese Blintzes with Strawberries and Sour Cream

Diet.Guru's picture

Feb. 09, 2011


Melted butter 3 Tablespoon , divided
Whole milk ricotta cheese 15 Ounce (1 Container)
Granulated sugar substitute 1 2/3 Tablespoon , divided (1 Tablespoon Plus 2 Teaspoon)
Vanilla 1 Teaspoon
Ground nutmeg 1/8 Teaspoon
8 inch crepe 8
Sliced fresh strawberries 1/2 Cup (8 tbs)
Sour cream 1/4 Cup (4 tbs)


1. Preheat oven to 350°F. Brush 1 tablespoon butter over bottom of 13x9-inch baking dish.

2. 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 crepe. Fold outside edges of crepe over filling; roll up from bottom. Place crepes, seam side down, in prepared dish. Brush remaining 2 tablespoons butter over crepes. Bake uncovered 18 to 20 minutes or until hot.

3. Meanwhile, combine strawberries and remaining 2 teaspoons sugar substitute; set aside at room temperature. Transfer crepes to serving plates; top with strawberries. Serve with sour cream.

Recipe Summary

Difficulty Level: Easy