Every once in a while, at Beverly, we do fun, team building type activities. A couple months ago we took 2 weeks and each day a different Beverly employee brought in a food creation using Beverly products. Below was my creation. Please try it and share your thoughts and ideas for improvement.

Rachel – Team Beverly


Ultra Cheese Blintz Crepes

Ingredients:

For Crepe
1/2 packet - Fat Free/Sugar Free White Chocolate Pudding Mix (optional)
10 scoops - Vanilla Ultra Size
10 - Egg Whites
2 - Yolks (optional)
2 - 2 1/2 cups water
1 tsp Vanilla Extract
2 TBS I Can't Believe It's Not Butter Spray (optional)
1 tsp Salt
Pam Spray

For Filling
6 oz. Trauth's Nonfat Cottage Cheese
5 oz. Nonfat Cream Cheese (softened)
1 tsp Vanilla Extract
1 jar Sugar Free Fruit Jam/Preserves of Choice

Topping (optional)
Raspberries, Blueberries, Blackberries (or fruit of choice)
Cool Whip or fat free whipped topping

Make the crepe batter: In a bowl whisk or beat together the eggs, water, 1 tsp vanilla, Butter spray, salt and pudding. Then mix in the Ultra Size slowly until it is combined well. In a 7-inch non-stick pan sprayed with PAM heat the pan over moderately high heat, fill a 1/2 cup almost to the top with the batter, and off the heat pour the batter into the skillet. Tilt and rotate the skillet quickly so that the batter covers the bottom in a thin layer and return any excess batter to the bowl. Return the skillet to the heat, loosen the edge of the crepe/blintz wrapper with a metal spatula, and cook the pancake until the underside is browned lightly. Slide the crepe/blintz wrapper onto a plate. Make crepe/blintz wrappers with the remaining batter in the same manner.
Make the filling: In a bowl stir or beat together the cream cheese, cottage cheese and 1 tsp vanilla until the filling is combined well. Spoon 1 ½ - 2 tablespoons of the filling onto the upper half of a crepe/blintz wrapper , spoon 1 tsp jam or preserves onto the upper half of a crepe, fold in 2 sides, and roll the blintz to enclose the filling - or just roll crepe with open ends. Serve them with the Cool Whip or Whipped Topping and berries.
Serve at room temperature. Makes 14 blintzes.
Serving Size: 1 Blintz
Calories: 136 Protein: 18 g Carbs: 5 g Sugar: 2 g Fat: 4 g