Photo: Plum-Raspberry Blintzes Recipe
Directions
Toss 1 chopped plum with 1/4 cup granulated sugar, 1 teaspoon cornstarch and 1/4 teaspoon each cinnamon and salt. Microwave 3 minutes, then stir and set aside. Puree 3/4 cup cottage cheese in a blender with 1 egg, 2 tablespoons sugar and 1/2 teaspoon vanilla. Spoon onto the center of 4 prepared 9-inch crepes; fold in the sides and roll up. Cook seam-side down in a nonstick skillet with butter until golden on both sides. Dust with confectioners' sugar. Stir 1/3 cup raspberries into the plum sauce; spoon over the blintzes.
Serves 4 ; Calories: 208; Total Fat 6 grams; Saturated Fat: 3 grams; Protein: 8 grams; Total carbohydrates: 31 grams; Sugar: 26 grams; Fiber 1 grams; Cholesterol: 71 milligrams; Sodium: 363 milligrams
Photograph by Antonis Achilleos
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By mrs.srwilson
Orting, WA
on August 12, 2012
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The filling had a very strange texture. I don't even know how to describe it. It didn't taste very well. It was really easy to make. Yes, it is healthy. But it wasn't good. I also don't think it was thick enough to go into a blintz. It just ran everywhere. You couldn't get it thick enough to put a lot of filling in which is what I am used to.
The sauce was good. I swapped strawberries for plums because we didn't have any. It turned out great. I would only cook it 2.5 mins because it started to go everywhere by that time.
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