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1/4 c Egg substitute, real
2 Egg whites
1 c All-purpose flour
3 tb Unsweetened dutch cocoa - powder
1/2 c Water
1/2 c Skim milk
2 tb Margarine, diet - melted, cooled
2 tb Sugar
Butter-flavord, -non-stick cooking spray or 2 tb Margarine, diet
3 tb Margarine, diet
1 lb Light farmer's cheese or cottage cheese, skim
1/2 c Vanilla yogurt, nonfat
1/4 c Sugar
3 tb Fructose
1/4 ts Salt
In large, deep bowl or food processor, blend together egg substitute, egg whites, flour, cocoa, water, milk, cooled margarine, and sugar. Let batter stand 20 mins.
Spray 5- or 6-inch, non-stick frying pan or crepe pan. With ladle, pour about 3 Tbs batter onto hot pan. Swish batter evenly in pan, covering bottom. Pour off excess batter after pan bottom is covered.
Cook blintz over medium heat until bottom is cooked. Turn blintz over and continue cooking until done. Invert blintz on clean kitchen towel. Continue until all blintzes are donw. While blintzes are cooling, prepare filling.
FILLING: In deep bowl, combine cheese, yogurt, sugar, fructose, and salt.
TO ASSEMBLE: Spoon about 1 1/2 Tbs filling down center of blintz. Fold over both sides and bring up both ends (envelope style). Place blintz seam side down on a lightly floured plate until serving time.
TO SERVE: When ready to serve, melt margarine in non-stick frying pan. Cook blintzes until lightly browned on both sides. Serve immediately. You might want to serve with small amount of chocolate4 sauce or sprinkle of confectioners' sugar.
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