1 c Dry Cottage Cheese
1 c Pot Cheese -or- Lowfat
-Ricotta Cheese
1 Egg
1 tb Sugar
1 c Flour
1 c Lowfat Milk
3 Eggs
Vegetable Oil
2 tb Margarine
Plain Lowfat Yogurt
Keywords: Breakfast
Make the cheese filling by beating cottage cheese, pot
cheese, 1 egg and sugar together. Combine the flour
and milk with the 3 eggs. Beat to make a smooth
batter.
Heat a 6- or 8-inch skillet. Coat with vegetable oil
and pour in 2 to 3 tablespoons of the batter. Tilt
the pan to distribute the batter over the bottom of
the skillet. Cook until the dough is firm and browned.
Remove from the pan and place on a lightly-oiled plate
with browned side up. Spoon 1 tablespoon of filling
onto the edge of the pancake. Roll up by bringing the
edge with the filling to the center of the pancake,
fold in each side, and fold over once more to make a
sealed pouch. Continue with the rest of the batter.
When ready to serve, heat the margarine in a skillet.
Fry the blintzes until golden brown on all sides.
Serve with yogurt.
Serves 6
One Serving of 2 Blintzes= Calories: 272
Carbohydrates: 20 Protein: 16 Fat: 14 Sodium: 150
Potassium: 178 Cholesterol: 193
Exchange Value: 2 Lean Meat Exchanges + 1 Bread
Exchange + 2 Fat Exchanges
Yields
6 Servings