Classic Cheese Blintzes with Fresh Strawberries & Sour Cream

Cheese Blintzes with Strawberries & Sour Cream

YIELD Makes 4 servings

INGREDIENTS

3 tablespoons melted butter, divided 1 container (15 ounces) whole-milk ricotta cheese 1 tablespoon plus 2 teaspoons powdered sugar substitute, divided 1 teaspoon vanilla 1/8 teaspoon ground nutmeg 8 (8-inch) prepared crêpes 1/2 cup sliced fresh strawberries 1/4 cup sour cream

PREPARATION:

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 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.
3. 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.

Tip Look for shelf-stable packages of crêpes near the berries in the supermarket produce section. This recipe appears in: Puffs & Pastries NUTRITIONAL INFORMATION: Sodium 289 mg Protein 15 g Fiber <1 g Carbohydrate 16 g Cholesterol 94 mg Saturated Fat 15 g Total Fat 27 g Calories from Fat 67 % Calories 363 DIETARY EXCHANGE: Fat 4 Meat 2 Starch 1