Cheese Blintzes with Blueberry-Lime Sauce

Preparation time: 10 minutes	4 servings
Cooking time: 10 minutes	352 calories per serving, 14% from fat

RealAge effect if eaten 12 times a year:	RealAge-effect ingredients:
The rich load of fiber and antioxidants in blueberries plus the phytonutrients in tofu combine to make you more than 6 days younger.	Tofu, berries, lime juice, and zest (fiber, antioxidants, calcium, folic acid, phytonutrients)

ingredients

1½ cups light ricotta cheese, such as Sargento brand

1 package (10 ounces) light silken tofu, such as Mori-Nu brand

¼ teaspoon salt

1 pint (12 ounces, about 2¼ cups) fresh blueberries

8 prepared crepes, such as Frieda’s or Melissa’s brand (see Tips)

5 tablespoons whole-fruit blueberry preserves, such as Dickinson’s brand

Cooking oil spray

1 lime

 preparation

Heat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, tofu, and salt. Set aside 1½ cups blueberries for sauce; stir remaining blueberries into cheese mixture.

Spread 3 tablespoons of the preserves (about 1 teaspoon per crepe) thinly over bottom half of the crepes. Spread the cheese mixture over preserves. Fold both sides of crepe in 1 inch over filling, then roll up completely to enclose filling.

Coat a 9 × 13-inch baking or casserole dish with cooking oil spray. Arrange blintzes in dish, seam side down. Cover dish with foil; bake 10 minutes or until warm.

Meanwhile, finely grate or zest 2 teaspoons lime peel from the lime; set aside.

Squeeze enough lime juice from the lime to measure 2 tablespoons. Combine reserved blueberries, lime juice, and remaining 2 tablespoons preserves in a medium saucepan. Bring to a simmer; simmer gently 3 to 4 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Transfer blintzes to four serving plates; top with blueberry sauce and sprinkle with lime zest.

substitutions: Silken tofu that is not low fat will also work in this dish, and will make it slightly rich.

tips: Prepared crepes are usually found in the produce section of the supermarket, near the fresh berries.

When fresh blueberries are in season, freeze extras to use in this dish. Do not thaw the berries before using them. For a firmer, denser filling, drain the ricotta cheese in a strainer lined with a double thickness of paper towels.

nutritional analysis

Total fat (g) 5.6	Sodium (mg) 401	Vitamin A (RE) 132
Fat calories (kc) 51	Calcium (mg) 484	Beta-carotene (RE) 124
Cholesterol (mg) 26	Magnesium (mg) 99	Vitamin C (mg) 18
Saturated fat (g) 0.6	Zinc (mg) 2.8	Vitamin E (mg) 1.6
Polyunsaturated fat (g) 1.3	Selenium (mcg) 12	Thiamin B1 (mg) 0.2
Monounsaturated fat (g) 1.4	Potassium (mg) 446	Riboflavin B2 (mg) 0.4
Fiber (g) 4.7	Flavonoids (mg) 0	Niacin B3 (mg) 2.7
Carbohydrates (g) 63.3	Lycopene (mg) 0	Vitamin B6 (mg) 0.2
Sugar (g) 7.5	Fish (oz) 0	Folic acid (mcg) 51
Protein (g) 26.6	Nuts (oz) 0	Vitamin B12 (mcg) 0.3