Cherry & Ricotta Blintzes

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Cherry and ricotta blintzes are a lot easier to make than you might think. Learn how to prepare cherry and ricotta blintzes with help from an author and media personality in this free video clip.

Part of the Video Series: Stress Less, Weigh Less Recipes
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Video Transcript

Hi, I'm Holly Mosier and I'm the author of "Stress Less, Weigh Less." Today, I'm going to show you how to make cherry and ricotta blintzes. These are actually just a variation on a recipe I already have in my book so let me show you how easy it is. Now the first thing you want to do is get about a half cup of frozen cherries. I use frozen because they're pre-pitted and they're easy to find in the grocery store. So I've already measured those out into this cup and I'm just going to set these aside because they're going to thaw as we're doing the rest of the recipe. Next I've already pre-measured two thirds of a cup of low fat ricotta into this bowl. Now make sure you get the low fat ricotta as opposed to the part skim or the whole milk ricotta because there's a big reduction in calories and no loss of taste. The next thing we're going to do is add about a half teaspoon of cinnamon. I just eyeball it but you can measure it if you'd like, a dash of vanilla and then, two packages of a zero calorie or a low calorie sweetener. So you put this all in your bowl and then we want to mix it together until the cinnamon and the sweetener is well blended. Alright we have this very well blended. So the next thing we're going to do is have your cooking sheet and we're going to spray it with some cooking spray so the crepes don't stick and lastly we're going to fill the crepes. So I don't know if you have worked with crepes before. Sometimes they're a little bit temperamental, they'll break but it's all going to taste good. So place your first crepe down and then you want to take half of your mixture and put it in the middle of the crepe. Spread it out so it's kind of flat, makes it easier to roll. Now we roll this up like a burrito. So the ends go in, flip one side over and then the top, oh good, that one came out good. Let's try the second one. Take the rest of your mixture and place it in the middle of this crepe. There we go, fold the edges in, flip it over the top. Let's see if we get lucky and we did. These are perfect. They should look like this and then we're going to place them in the oven that I've pre-heated to 350 for about ten minutes. You want to wait until these are brown. So let's go ahead and do that. Okay it's been about ten minutes so let's check and see if these are done. And they are. They are perfectly browned. You want them to look like this. So now we're going to take a spatula and get them into the plate and finally we're going to finish with our cherries. So now that half cup of cherries that I took out when we started the recipe have thawed. I'm just going to scoop a few cherries over each one, whoops, don't worry it's still going to taste good and then with the little bit of cherry juice that's left just pour it over the blintzes. It's going to make a beautiful presentation and there you have it, cherry and ricotta blintzes. Delicious.


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