Cheese Blintze with Fresh Fruit Salsa

2/3 cup diced peeled ripe mango
2/3 cup sliced strawberries
2/3 cup sliced banana
3 tbsp. mango chutney

Blintzes:
1 cup part-skim ricotta cheese
3 tbsp. powdered sugar
1 tsp. vanilla extract
8 pkg. French crepes or homemade Crepes
2 tsp. margarine, melted

To prepare salsa, combine the first 4 ingredients in a bowl; toss gently.
Cover and chill.

To prepare blintzes, combine ricotta, sugar, and vanilla, stirring well. Spoon
2 tbsp. of cheese mixture in center of each crepe; fold sides and ends
over. Place seam side down in a 13 x 9 glass baking dish coated with
cooking spray. Brush butter over crepes. Bake at 450° for 6 minutes or
until lightly browned. Serve salsa over crepes.

4 servings