Strawberry and Sour Cream Blintzes

Ingredients:

• 1/4 cup orange juice
• 2 tsp lemon juice
• 2 tbsp + 2 tsp sugar
• 1 pint strawberries, hulled and thickly sliced
• 1/2 cup reduced-fat sour cream
• 1/4 tsp vanilla extract
• 4 (9-inch) ready-to-use crepes
• 1/4 tsp cinnamon
• Pinch of nutmeg (optional)

Makes 4 Servings

1. Combine the orange juice, lemon juice and 1 tbsp of the sugar in a medium saucepan and bring to a boil over medium heat. Cook until  syrupy, 3-5 minutes. Remove the saucepan from the heat and stir in the strawberries. Set aside.
2. Combine the sour cream, vanilla and 1 tbsp of the sugar in a small bowl.  Sppon2 tbsp of the sour cream mixture  in the center of each blintze and fold in quarters. Combine the remaining 2 tsp of sugar, cinnamon and nutmeg in a cup. Sprinkle evenly over the blintzes and top evenly with the strawberry mixture.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW in 20 Minutes Cookbook. I had so many strawberries in my refrigerator I wanted to try something new. I also wanted to use the remaining crepe mixture in my kitchen cabinet to I made  the crepes as well. This was such a delicious treat for breakfast and for dessert. The flavors of orange, lemon and strawberries go very well together. My mom really loved this dish as well ans said it was one of her favorites. Crepes can be enjoyed anytime of the day. You can use any crepe recipe with this dish and it will be delicious.