Cheese Blintzes
Ingredients
• 1 cup low fat cottage cheese
• 1/2 cup whipped light cream cheese
• 1/4 cup sugar or sweetner
• 1 cup flour
• 1 1/2 cups skim milk
• 1 1/2 tablespoons vegetable oil
• 2 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 large eggs or 4 egg whites
• 2 cups blueberries or other fresh berries
• 2 teaspoons powdered sugar or sweetner
•
Prep
Place cottage cheese in a blender or food processor until smooth. Add cream cheese, sugar, vanilla; blend until smooth. Cover and chill.
Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill.
Heat a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side. Place crepe on plate to cool. Repeat procedure with remaining batter.
Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 blintzes, seam sides down, in skillet; cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.
Yum!
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