Using low-fat dairy products, cutting down on egg yolks and baking the filled pancakes, rather than frying them, lightens these Jewish favorites considerably.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995
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Ingredients

Pancakes
Filling
Topping

Directions

Instructions Checklist
  • To make pancakes: Combine all ingredients in a blender or food processor; process until smooth and transfer to a bowl.

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  • Coat an 8-inch nonstick skillet with nonstick cooking spray and heat it over medium heat. Pour in 2 tablespoons of the batter, tilting the pan slowly to cover the bottom. Cook until the underside is golden, about 15 seconds. Slip the pancake onto a plate and set aside. Repeat with the remaining pancake batter, stacking the cooked pancakes.

  • To make filling and bake blintzes: Squeeze the moisture from the cottage cheese by wrapping it in cheesecloth and squeezing firmly or by putting it in a fine strainer and pressing with a rubber spatula. (You should end up with about 1 cup dry cottage cheese.) Place the cottage cheese in a food processor or blender, along with cream cheese, egg white, sugar, lemon zest and vanilla; blend until smooth.

  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish or a baking sheet lightly with nonstick cooking spray. Spoon about 2 tablespoons filling in the center of each pancake. Fold bottom of pancake up over filling. Fold opposite sides of pancake in toward center. Roll up to completely enclose the filling, forming a cylinder. Place the blintzes seam-side down in the prepared baking dish.

  • Bake for 15 to 20 minutes, or until a knife inserted in the center of a blintz feels hot. To serve, top each blintz with sour cream and preserves, applesauce or berries.

Tips

Make Ahead Tip: Prepare through Step 4, covered and refrigerate overnight.

Nutrition Facts

359.6 calories; protein 24.9g 50% DV; carbohydrates 48g 16% DV; exchange other carbs 3; dietary fiber 0.8g 3% DV; sugars 22.9g; fat 7.5g 12% DV; saturated fat 4g 20% DV; cholesterol 67.8mg 23% DV; vitamin a iu 389.9IU 8% DV; vitamin c 2.7mg 5% DV; folate 30.5mcg 8% DV; calcium 199.1mg 20% DV; iron 1.4mg 8% DV; magnesium 21.1mg 8% DV; potassium 349.5mg 10% DV; sodium 748.9mg 30% DV; thiamin 0.2mg 16% DV.