Let's be honest: These dessert-like treats are not exactly pillars of healthy eating. However, of all the sweet, syrup-laden breakfasts out there, these provide protein from the ricotta as well as vitamin C, dietary fiber, and antioxidants from the blueberries. They are also look pretty enough to be special-occasion fare. Want to make them more guilt-free? Use the ripest, sweetest blueberries you can find, and cut back on the amount of sugar. Or skip the blueberries altogether and top with sliced fresh strawberries.
- 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 the flour, 1/4 teaspoon sugar, and salt until smooth.
Heat a medium nonstick skillet over medium-high heat. Ladle 1/4 of the batter onto the skillet, tilting so the batter evenly coats the bottom. Cook until light brown on both sides, turning once, 2 to 4 minutes. Transfer to a platter and repeat with the remaining batter, separating the crepes with small squares of wax paper.
Preheat the oven to 350° F. Butter a 9 x 13-inch baking dish or spray it with cooking spray.
In a bowl, beat the remaining egg and stir in the ricotta, powdered sugar, lemon zest, and 1 tablespoon lemon juice. Spoon about 2 tablespoons of the cheese mixture on a crepe; fold up the top and bottom like a letter, tucking the ends in to keep the filling from leaking. Repeat with the remaining ingredients until there are 4 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, stirring frequently until the berries burst, about 5 minutes. Remove from the heat and keep 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
The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.