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Ingredientes
- 1 pkt Active dry yeast
- 1/4 c. Hot water (98 to 110 degrees F)
- 1/2 Tbsp. Honey
- 2 3/4 c. Whole wheat pastry flour
- 3/4 c. Sifted buckwheat flour
- 2 c. Hot nonfat lowfat milk (98 degrees F)
- 1/2 tsp Herbal salt substitute
- 2 x Egg yolks
- 4 x Egg whites
- 1 c. Evaporated nonfat lowfat milk Radishes for garnish (opt.) Green onions and cherry tomatoes for garnish
- 1 c. Finely minced smoked salmon
- 1/4 c. Lemon juice
- 4 ounce Low-calorie cream cheese such as Neufchatel
- 4 ounce Low-fat ricotta cheese
- 1/4 c. Chopped red onion Fresh grnd pepper to taste
Direcciones
- 1. In a small bowl combine yeast, the water, and honey, and stir well till yeast is dissolved. Let sit at room temperature till foam appears on top of the water (8 to 10 min).
- 2. Meanwhile, in a medium-sized mixing bowl, combine flours, nonfat lowfat milk, salt substitute, and egg yolks. Beat lightly with a whisk till well mixed. After yeast has foamed, add in to flour mix. Stir batter well, cover bowl with a clean dish towel, and let rise in a hot place, such as a gas oven with the pilot lit, for 1 hour.
- 3. Beat egg whites till stiff but not dry. Whip evaporated lowfat milk with electric beater till stiff peaks form. Add in whipped lowfat milk to egg whites, and let mix sit for 30 min while batter rises. After batter has risen, combine contents of two bowls.
- 4. To cook blini, lightly oil a crepe pan or possibly griddle. Pour 1/4 c. batter onto pan. Cook on one side till pancake bubbles, then flip and cook on other side for 30 seconds. Place cooked pancakes on a paper towel. Continue till all batter is used.
- 5. Place crock of Salmon Spread on a platter, and arrange folded or possibly rolled, hot blini around it. Garnish with radishes, green onions, and cherry tomatoes (if you like).
- Makes 30 pancakes.
- Salmon Spread: Puree all ingredients in blender or possibly food processor. Spoon into a crock, cover with plastic wrap, and chill till serving time.
- Makes about 2 c. spread.
- NOTES : Blini are the traditional yeasted pancakes used to break the Russian Orthodox Lenten fast. Some say a "real Russian" can eat more than 90 blini in one sitting, downed with plenty of vodka.
- This recipe is made with wheat flour and egg whites instead of the white flour and yolks called for in typically rich blini recipes. Cook the thin pancakes on a griddle or possibly in a crepe pan, then stack till ready to serve with tangy Salmon Spread. Both recipes can be made the day before a party, wrapped well, and refrigerated. To reheat blini, wrap in a slightly dampened kitchen towel, place in a casserole, cover with aluminum foil, and hot in a 250 degree F oven for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 227 | |
| Calories from Fat 68 | 30% |
| Total Fat 7.68g | 10% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 72mg | 3% |
| Potassium 337mg | 10% |
| Total Carbs 29.74g | 8% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.77g | 3% |
| Protein 12.02g | 19% |
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