Strawberry Cheese Blintzes
- 1 ½ cups cottage cheese or non-fat cottage cheese
- ½ cup cream cheese or light cream cheese
- 2 egg whites, whisked to a light froth
- 1 teaspoon lemon zest, grated #1 blade
- ½ teaspoon vanilla
- 12 crêpe (basic recipe below)
- ½ cup Frozen Strawberry Jam thawed*
- 1 cup sour cream or non-fat sour cream
In the 3-quart Mixing Bowl, combine cottage cheese, cream cheese, frothed egg whites, honey, lemon zest and vanilla, spoon 3 tablespoons cheese mixture into the center of each crêpe. Fold right and left sides of crêpe over filling, forming a square, then roll to form blintz.
Place blintzes seam side down in 13-inch (33 cm) Chef Pan. Cover (close vent) and warm over medium-low heat for 10 minutes or until blintzes are heated through.
To serve: top with strawberry jam and a dollop of sour cream.
See recipe for Frozen Strawberry Jam* at Desserts
Yields: 6 portions
2 per serving
Preparation Time: 30 minutes
Equipment: Mixing Bowl
- 1 cup sifted flour
- ½ teaspoon salt
- 3 eggs well beaten
- 1 cup (240 ml) milk
- 2 tablespoons shortening, melted
- Cooking spray
In the 3-quart Mixing Bowl, combine flour, salt, eggs and milk and whisk until smooth. Pour batter into rimmed plate, to rim.
Spray the bottom of the 8-inch Chef Pan, invert and heat over medium-high until a few water droplets “dance” when sprinkled on the bottom of the pan. Dip the bottom of the hot Chef Pan in batter, and return to heat. Cook until crêpe is lightly browned. To remove crêpe from bottom of pan, loosen with a flexible spatula, invert over plate and crêpe will drop unto plate. Repeat process until all crêpes are cooked.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 132; Fat Grams 4; Carbohydrate Grams 17; Protein Grams 8; Cholesterol mg 4; Sodium mg 290.
THE POINT SYSTEM: Calorie Points 2; Protein Points 1; Fat Grams 4; Sodium Points 13; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0.