For batter, combine all ingredients in blender or food processor; cover. 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 blintz, pour scant 1/4 cup batter into hot pan; immediately tilt pan to coat bottom evenly with thin layer. Cook 45 seconds or until top looks dry. Turn; continue cooking about 20 seconds. Stack blintzes between sheets of waxed paper. (Blintzes may be wrapped securely and frozen up to 3 months. Thaw overnight in refrigerator.)

Heat oven to 400°F. Lightly spray 13 x 9-inch glass baking dish with cooking spray.

For filling, combine all ingredients in large bowl; mix well. Spoon about 2 tablespoons filling onto center of each blintz. Fold 2 sides over filling; fold up ends to form rectangle. Place blintzes seam side down in baking dish. Brush lightly with melted margarine.

Bake 10 to 15 minutes or until heated through. Top each blintz with fruit. Top with additional nonfat sour cream and wheat germ, if desired.

12 SERVINGS

Nutrition Information: 1/12 of recipe
Calories 140, Calories From Fat 35, Total Fat 4g, Saturated Fat 0.5g, Cholesterol less than 5mg, Sodium 140mg, Total Carbohydrates 17g, Dietary Fiber 2g, Protein 9g, Folic Acid 54mcg (15% DV), Vitamin E 3IU (10% DV).