Advertisement

Cheese Blintzes

March/April 1993

No votes yet

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


Cheese Blintzes Recipe

Makes: About 12 blintzes, for 4 servings

Active Time:

Total Time:

Ingredients

Pancakes

  • 3/4 cup all-purpose flour
  • 1 cup fat-free milk
  • 2 large egg whites
  • 1 large egg
  • 1/4 teaspoon salt

Filling

  • 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

Topping

  • 1/2 cup low-fat sour cream
  • 1/4 cup fruit preserves, applesauce or fresh berries

Preparation

  1. To make pancakes: Combine all ingredients in a blender or food processor; process until smooth and transfer to a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

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

Recipe Categories

Servings
4
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Dessert
Ethnic/Regional
Jewish
Health & Diet Considerations
High calcium
Ease of Preparation
Moderate
Total Time
1 hour or less
Publication
March/April 1993

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner