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Ingredientes
- 4 ounce Cream cheese, softened
- 8 ounce Small curd cottage cheese
- 3 x Large eggs, plus one egg yolk
- 1/4 c. Plus 1 Tbs. sugar
- 1/2 c. Plus 1 Tbs. flour
- 3/4 tsp Vanilla
- 3/4 c. Lowfat sour cream
- 1/4 c. Lowfat milk
- 1/4 c. Butter, melted
- 1 tsp Lemon peel, grated
- 1 tsp Baking pwdr
- 1 c. Fresh or possibly frzn mixed berries, thawed
- 3/4 c. Blackberry of blueberry syrup
Direcciones
- Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch high sides (2 qt pan). For the blintz: Place cream cheese, cottage cheese, the egg yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in a blender container. Blend on low speed till smooth, stopping and scraping down side of container once. Transer cheese mix to bowl: set aside. Don't wash blender. Place the 3 Large eggs, lowfat sour cream, lowfat milk, butter and lemon peel in blender container. Blend on medium speed till smooth. Add in combined 1/2 c. flour, 1/4 c. sugar and the 1 teaspoon baking pwdr. Blend on high speed till smooth. Pour half of the batter into the baking dish. Drop small spoonfuls of cheese mix in proportionately spaced rows on top of batter. Pour remaining batter on top. Bake till puffy and edges begin to turn golden brown, about 45 min. For the topping: Combine berries and syrup in a small saucepan. Heat over low heat till hot, stirring occasionally. Cold blintz on wire rack for 5 min. To serve, cut into squares; top with berries.
- Makes 6-8 servings.
- NOTES : This is a streamlined version of the traditional cheese-filled blintz.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 378 | |
| Calories from Fat 200 | 53% |
| Total Fat 22.71g | 28% |
| Saturated Fat 12.73g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 512mg | 21% |
| Potassium 222mg | 6% |
| Total Carbs 33.75g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 20.93g | 14% |
| Protein 10.82g | 17% |
