Nutrition per serving may change if servings are adjusted.
6 tablespoons low-fat (1%) milk
¼ cup white whole wheat flour
4 teaspoons granulated sugar (see Tips)
⅛ teaspoon kosher salt
⅛ teaspoon almond extract (optional)
¾ cup vanilla fat-free Greek yogurt
¾ cup fresh or frozen sweet cherries, coarsely chopped (if frozen, do not thaw)
1 egg, lightly beaten
1½ tablespoons cornstarch
¼ teaspoon kosher salt
1 teaspoon powdered sugar (see Tips)
Preheat oven to 350°F. In a blender combine milk, flour, sugar, salt, and almond extract. Cover and blend until smooth.
Coat an 8-inch skillet with cooking spray; heat over medium-high heat. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter evenly. Cook 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with remaining batter, coating skillet with cooking spray as necessary. If crepes are browning too quickly, reduce heat to medium.
Lightly coat six 2½-inch muffin cups with cooking spray. Gently nestle crepes into prepared cups, pleating as necessary to fit. In a medium bowl stir yogurt, cherries, egg, cornstarch, and salt. Spoon into crepe-lined cups.
Bake 20 to 25 minutes or until filling registers 160°F. Cool in muffin cups 5 minutes. Gently remove from muffin cups. Sprinkle each blintz with powdered sugar and serve with an additional cherry (thaw, if frozen).
Tips: For a sugar substitute, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 4 teaspoons granulated sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 109 calories, 17 g carbohydrate (9 g sugars).
We do not recommend using a sugar substitute for the powdered sugar.