Blintzes are a treat usually filled with a sweet or savory combination of ricotta, cream cheese, and eggs. Our makeover cuts the calories and slashes the fat of the original recipe. Here's how to do it.
• Replace the ricotta cheese and regular cream cheese with cottage cheese and light cream cheese.
• Use low-fat skim milk instead of whole milk.
• Eliminate the multiple egg yolks and using one whole egg in the filling.
• Use cooking spray instead of butter.
• Choose nonfat sour cream for the topping.
This recipe serves: 10
2 tablespoon vegetable oil
1 cup skim milk
¾ cup flour, sifted
½ teaspoon salt
Nonstick cooking spray
4 ounces light cream cheese
4 ounces low-fat cottage cheese
2 tablespoons sugar
1 teaspoon vanilla extract
½ cup non-fat sour cream
½ cup raspberry preserves
1. In a small bowl, whisk 2 of the eggs, vegetable oil, and milk together. Add the flour and salt and stir until the batter is very smooth. Chill for 30 minutes.
2. Spray an 8-inch skillet with nonstick spray. Pour 3 to 4 tablespoons of batter into the skillet and turn the pan to coat it. Cook until golden brown on one side. Stack crepes on waxed paper, brown side up. Repeat with remaining batter.
3. Beat together the remaining egg, cream cheese, cottage cheese, sugar, and vanilla.
4. Fill each crepe with 2 tablespoons of cheese mixture and roll up "egg roll" style by folding in sides of crepe over filling.
5. Heat the skillet and lightly spray with nonstick cooking spray. Cook until the blintzes are golden brown on all sides. Remove from heat.
6. Serve with sour cream and raspberry preserves.
Serving Size: 1 blintz with sour cream and raspberry preserves