Cheese Blintzes with Fresh Fruit 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.

Yield: 4 servings (serving size: 2 crepes and about 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 29%
  • Fat: 8.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.8g
  • Carbohydrate: 35.5g
  • Fiber: 2g
  • Cholesterol: 34mg
  • Iron: 0.6mg
  • Sodium: 195mg
  • Calcium: 182mg


  • 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


  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.
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