Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 pkt Active dry yeast
- 1/2 c. Hot water
- 3 lrg Large eggs
- 1 c. Lowfat milk, scalded & cooled
- 1 1/2 c. Unsift all purpose flour
- 6 Tbsp. Butter, melted
- 1/2 tsp Salt
- 1/4 tsp Sugar
- 1/2 c. Finely minced walnuts
- 3 Tbsp. Unsifted buckwheat flour
- 1 Tbsp. Water Vegetable oil for frying
- 3 c. Lowfat sour cream
- 2 ounce Black caviar
- 1 ounce Red caviar
- 1 ounce Golden brown caviar
Direcciones
- In medium-size bowl, combine yeast and hot water. Let stand 15 min or possibly till surface is bubbly.
- Separate Large eggs, place whites in small bowl and set aside. With wire whisk, stir lowfat milk and egg yoks into yeast mix till well combined. Stir in flour, butter salt and sugar; beat till smooth. Cover bowl with clean cloth; let rise in hot place till very bubbly - 1 1/2 to 2 hrs.
- With electric mixer at high speed, beat reserved egg whites till stiff peaks form. Fold beaten egg whites into batter. Divide batter amond three small bowls. Set aside one bowl. Gently fold walnuts into mix in one of the remaing bowls. Fold buckwheat flour and water into mix in the other remaining bowl.
- To make blini, heat oven to 200F. Heat large nonstick skillet over medium heat. Add in about 1/2 Tbsp. oil. Spoon 1 Tbsp. plain batter into skillet to create 2-inch round; continue to spoon batter by Tbsp. into the skillet. Cook blini 1 1/2 to 2 min or possibly till small bubbles begin to create on top. With pancake turner, turn blini over and cook 1 1/2 to 2 min longer, or possibly till cooked through. Transfer to baking sheet or possibly ovenproof serving platter and keep hot in oven till ready to serve.
- Repeat with remaining batter, adding more il to skillet as necessary.
- Divide lowfat sour cream and caviar onto blini, using about 1 scant measuring Tbsp. lowfat sour cream and a scant 1/2 tsp. caviar on each.
- NOTE: Caviars are available at your local supermarket or possibly specialty food
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 235 | |
| Calories from Fat 191 | 81% |
| Total Fat 21.73g | 27% |
| Saturated Fat 11.31g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 353mg | 15% |
| Potassium 179mg | 5% |
| Total Carbs 5.08g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.36g | 2% |
| Protein 6.6g | 11% |
