---------- Recipe via Meal-Master (tm) v8.01
       Title: Very Berry Cheese Blintzes
  Categories: Low-fat, Breakfast
       Yield: 12 blintzes
       4    Egg whites;  OR...
     1/2 c  -Egg substitute
       1 c  Skim milk
     1/8 ts Salt, optional
       1 tb Granulated sugar
     1/2 c  Wheat germ
     1/2 c  All-purpose flour
       2 tb Margarine; melted
            Vegetable cooking spray
       1 c  Nonfat ricotta cheese
            -OR- cottage cheese
     1/2 c  Nonfat cream cheese
     1/4 c  Nonfat sour cream
     1/4 c  Wheat germ
       2 tb Granulated sugar
       1 ts Vanilla extract
       1 tb Margarine; melted
       2 c  Mixed berries
            -(strawberries, blueberries,
            - or raspberries)
            -- fresh or frozen
            Additional nonfat sour cream
            - (optional)
   Prepare crepes:  In blender or food processor, combine all crepe
   ingredients.  Cover and blend about 1 minute, or until smooth.  Pour
   batter into bowl; let stand 10 minutes to thicken slightly.
   Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly.
   For each crepe, pour scant 1/4 cup batter into hot skillet.  Immediately
   tilt pan to coat bottom evenly with thin layer of batter.  Cook 45
   seconds, or until top looks dry.  Turn crepe; continue cooking about 20
   seconds longer.
   Stack cooked crepes between sheest of waxed paper.  (Crepes may be wrapped
   securely and frozen up to 3 months.  Thaw overnight in the refrigerator.)
   Preheat oven to 400 F.  Lighty spray 13- by 9-inch baking dish with
   cooking spray or grease lightly.
   Prepare filling.  In medium bowl, combine ricotta cheese, cream cheese,
   sour cream, wheat germ, sugar and vanilla; mix well.  Spoon about 2
   tablespoons filling onto center of each crepe.  Fold two sides of crepe
   over filling; fold up ends to form rectangle.
   Plae blintzes in prepared baking dish; brush lighty with melted margarine.
   Bake 10 to 15 minutes, or until heated through.  To serve, top each blintz
   with fresh berries and additional sour cream; sprinkle with wheat germ.
   NOTE: Blintzes may be covered tightly and refrigerated several hours or
   overnight until ready to bake.  Uncover; proceed as recipe directs.
   Per serving (1 blintz): About 140 cal, 10 g pro, 15 g car, 4 g fat, 26%
   cal from fat, 0 mg chol, 160 mg sod.
   Source: Woman’s Day 'Low-Fat Meals' (Volume IV, Number 3)
   Typed for you by Karen Mintzias