4 servings (serving size: 2 crepes and about 1/4 cup salsa)
2/3 cup diced peeled ripe mango
2/3 cup sliced strawberries
2/3 cup sliced banana
3 tablespoons mango chutney
1 cup part-skim ricotta cheese
3 tablespoons powdered sugar
1 teaspoon vanilla extract
8 (9-inch) packaged French crepes (such as Melissa's)
2 teaspoons butter, melted
How to Make It
To prepare salsa, combine the first 4 ingredients in a bowl; toss gently. Cover and chill.
Preheat oven to 450°.
To prepare blintzes, combine ricotta, sugar, and vanilla, stirring well. Spoon 2 tablespoons cheese mixture in center of each crepe; fold sides and ends over. Place seam side down in a 13 x 9-inch baking dish coated with cooking spray. Brush butter over crepes. Bake at 450° for 6 minutes or until lightly browned. Serve salsa over crepes.