From EatingWell: March/April 1993
Using low-fat dairy products, cutting down on egg yolks and baking the filled pancakes, rather than frying them, lightens these Jewish favorites considerably.
- 3/4 cup all-purpose flour
- 1 cup fat-free milk
- 2 large egg whites
- 1 large egg
- 1/4 teaspoon salt
- 1 pound low-fat cottage cheese, (2 cups)
- 1 ounce low-fat cream cheese, (2 tablespoons)
- 1 large egg white
- 2 tablespoons sugar
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup low-fat sour cream
- 1/4 cup fruit preserves, applesauce or fresh berries
- To make pancakes: Combine all ingredients in a blender or food processor; process until smooth and transfer to a bowl.
- 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°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 & Notes
- Make Ahead Tip: Prepare through Step 4, covered and refrigerate overnight.
Per serving: 362 calories; 8 g fat (4 g sat, 2 g mono); 74 mg cholesterol; 48 g carbohydrates; 26 g protein; 1 g fiber; 730 mg sodium; 344 mg potassium.
Nutrition Bonus: Selenium (32% daily value), Calcium (20% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 1 starch, 1 other carbohydrate, 2 lean meat, 1 fat
More From EatingWell
Our healthy sandwich recipes, salad recipes and dip recipes...
If you’re trying to slim down, try adding foods to your diet...
There’s no “magic bullet” for preventing high blood pressure...
Enjoy the world’s healthiest diet with these delicious...
If you’re feeling blue—or want to ward off feeling that way—...
Sunscreen helps keep your skin healthy and beautiful,...
When you’re trying to slim down, a high-fiber, low-calorie...
Research shows that a compound in chiles, called capsaicin,...
You can still enjoy the delicious summertime flavor of...
Skip the frozen veggie burgers and make your own vegetarian...
Healthy pasta dishes are at the heart of Italian cuisine....
Low-fat cottage cheese is a healthy addition that adds...
Make a delicious Easter brunch or dinner this year with our...
Berries and other spring fruit star in our healthy Easter...
If you’re entertaining this Easter or bringing a dish to...
Make your Passover meal light and healthful with some of our...
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- Health & Diet Considerations
- High calcium
- March/April 1993