PER SERVING (entire recipe, 2 blintzes): 188 calories, 3.5g fat, 378mg sodium, 29g carbs, 1g fiber, 21g sugars, 9g protein -- PointsPlus® value 5*
We paired the sweet, cheesy goodness of blintzes with the freshness of pineapple and mango... all with HG-friendly stats. Woohoo!
1 tbsp. low-sugar strawberry preserves
2 tbsp. diced mango, fresh or thawed from frozen
3 tbsp. fat-free cottage cheese
1 tbsp. fat-free cream cheese, room temperature
1/2 tsp. granulated sugar
1 tbsp. shredded sweetened coconut
1 tbsp. crushed pineapple in juice, lightly drained
1 ready-to-use 9" dessert crepe (like the kind by Melissa's or Frieda's)
Optional: Fat Free Reddi-wip
In a small microwave-safe bowl, combine preserves with 1 tsp. water. Microwave for 10 seconds, or until just warm. Mix until uniform. Stir in mango and set aside.
In another small bowl, combine cottage cheese, cream cheese, and sugar. Mix until creamy and well blended. Stir in coconut shreds and pineapple. Set aside.
Gently tear or cut the crepe in half, and lay the halves flat with the cut sides at the top. Spoon half of the cheese mixture into center of each piece.
One at a time, carefully wrap the halves up envelope-style, folding the sides in first and then the top and bottom. Carefully transfer to a plate, seam sides down.
Microwave the preserves-mango mixture for 20 seconds, or until warm. Give it a stir and spoon over the blintzes. If you like, top with Reddi-wip. Yum!
MAKES 1 SERVING