ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheese Blintzes with Fresh Fruit Salsa

Yield 4 servings (serving size: 2 crepes and about 1/4 cup salsa)
Prepare the salsa and assemble the blintzes up to two hours ahead of serving time. Just brush the crepes with melted butter and heat them at the last minute for an impressive dessert.

Ingredients

  • Salsa:
  • 2/3 cup diced peeled ripe mango
  • 2/3 cup sliced strawberries
  • 2/3 cup sliced banana
  • 3 tablespoons mango chutney
  • Blintzes:
  • 1 cup part-skim ricotta cheese
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 8 (9-inch) packaged French crepes (such as Melissa's)
  • Cooking spray
  • 2 teaspoons butter, melted

Nutrition Information

  • calories 252
  • caloriesfromfat 29 %
  • fat 8.1 g
  • satfat 4.3 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 9.8 g
  • carbohydrate 35.5 g
  • fiber 2 g
  • cholesterol 34 mg
  • iron 0.6 mg
  • sodium 195 mg
  • calcium 182 mg

How to Make It

  1. To prepare salsa, combine the first 4 ingredients in a bowl; toss gently. Cover and chill.

  2. Preheat oven to 450°.

  3. 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.