June Rasperries

The raspberry bushes from my former math teacher produced bountifully in June.

Katherine faithfully picked, counted, and charted the raspberry production, and we enjoyed eating the vibrant, tart fruit. One of my favorite ways to eat raspberries is in berry blintzes.

Berry Blintzes

4 egg whites

1 cup milk

3 Tbsp sugar, divided

1/2 tsp salt

1/2 cup all-purpose

1 cup part skim ricotta cheese

3/4 cup light sour cream, divided

4 oz light cream cheese

1 Tbsp plus 2 tsp toasted wheat germ

1 tsp vanilla extract

1 Tbsp butter, melted 

2 cups berries (blueberries, raspberries, strawberries)

In a bowl, whisk egg whites, milk, 1 Tbsp sugar, and salt. Add flour, beat until smooth. Let stand for 30 minutes. Heat an 8 inch nonstick skillet coated with nonstick cooking spray over medium heat For each blintz, pour 1/4 cup of batter in the center of skillet, lift and turn pan to cover the bottom. Cook until lightly browned, turn and lightly brown the other side. Remove to a wire rack. When cool, stack on waxed paper or towels in between.

For the filling, mix ricotta, cream cheese, 1/2 cup sour cream, 2 Tbsp sugar, 1 Tbsp wheat germ and vanilla until bended. Spoon 1/4 cup onto each blintz and fold ends and sides over filling. Arrange folded side down in a 13x9 baking dish, brush with melted butter. Cover and bake 350 F for 10-15 minutes. Top with berries and sour cream. Sprinkle with remaining wheat germ.