Ricotta-cheese Blintzes with Blueberry Sauce

Let’s be honest: These dessert-like treats are not exactly pillars ofhealthy eating. However, of all the sweet, syrup-laden breakfastsout there, these provide protein from the ricotta as well as vitaminC, dietary fiber, and antioxidants from the blueberries. They arealso look pretty enough to be special-occasion fare. Want to makethem more guilt-free? Use the ripest, sweetest blueberries you canfind, and cut back on the amount of sugar. Or skip the blueberriesaltogether and top with sliced fresh strawberries.

Serves 4

2 eggs

1/4 cup skim milk

1/3 cup water

1 tablespoon vegetable oil

2/3 cup all-purpose flour

1/4 teaspoon plus 2 tablespoons sugar

pinch of kosher salt

1 cup ricotta cheese

1/3 cup powdered sugar

1/2 teaspoon finely grated zest

2 tablespoons fresh lemon juice

1 cup fresh organic blueberries

3/4 teaspoons cornstarch

In a large bowl, whisk together 1 egg and the milk, water, and oil. Whisk in theflour, 1/4 teaspoon sugar, and salt until smooth.

Heat a medium nonstick skillet over medium-high heat. Ladle 1/4 of the batteronto the skillet, tilting so the batter evenly coats the bottom. Cook until lightbrown on both sides, turning once, 2 to 4 minutes. Transfer to a platter andrepeat with the remaining batter, separating the crepes with small squares of waxpaper.

Preheat the oven to 350° F. Butter a 9 x 13-inch baking dish or spray it withcooking spray.

In a bowl, beat the remaining egg and stir in the ricotta, powdered sugar, lemonzest, and 1 tablespoon lemon juice. Spoon about 2 tablespoons of the cheesemixture on a crepe; fold up the top and bottom like a letter, tucking the ends in tokeep the filling from leaking. Repeat with the remaining ingredients until there are4 blintzes. Arrange the filled blintzes in the baking dish and bake for 20 minutes.

In a pot, combine the blueberries, remaining 1 tablespoon lemon juice,2 tablespoons sugar, and cornstarch and cook over medium heat, stirringfrequently until the berries burst, about 5 minutes. Remove from the heat andkeep warm.

To serve, place one blintz on a plate and top with 1/4 of the berry mixture.

Per serving: 346 calories, 13.37g Fat , 43.10g Carbs, 2.12g Fiber, 13.21g Protein, 185mg Calcium,

1.15mg Iron, 168mg Sodium, 27μg Folate