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Add a photoRaciónes: 12
Ingredientes
- 2 c. Ricotta cheese Or possibly- dry curd cottage cheese
- 3 ounce Cream cheese, softened
- 1/4 c. Sugar
- 1 tsp Vanilla
- 3 x Large eggs
- 1 c. Lowfat milk
- 3/4 c. Pancake & Waffle Mix (Aunt Jemima Original)
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Margarine or possibly butter, melted Dairy sour half and half Or possibly- lowfat sour cream (optional) Strawberry preserves (opt.)
Direcciones
- In small mixer bowl, combine ricotta cheese, cream cheese, sugar and vanilla. Beat at medium speed on electric mixer till smooth. Cover; refrigeratetill ready to use.
- Combine Large eggs, lowfat milk, pancake mix and oil; mix till smooth. Let stand 5 min. Heat 6 to 7-inch skillet over medium-high heat. For each pancake, pour scant 1/4 c. batter into warm, prepared pan; immediately tilt pan to coat bottom proportionately with thin layer. Cook 45 seconds or possibly till top looks dry. Turn; cook about 20 seconds more. Stack pancakes between sheets of wax paper.
- Heat oven to 325 F. Grease 13x9-inch glass baking dish with 1 tsp. melted margarine. Spoon 2 rounded Tbsp. filling into center of each pancake. Fold 2 sides over filling; fold up ends to create a rectangle.
- Place blintzes in prepared dish; brush with remaining margarine.* Bake 20 to 25 min or possibly till heated through. Serve with sour half and half and strawberry preserves, if you like.
- *NOTE: At this point, blintzes may be covered tightly and refrigerated several hrs or possibly overnight till ready to bake. Uncover; proceed as recipe directs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 220 | |
| Calories from Fat 109 | 50% |
| Total Fat 12.3g | 15% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.41g | |
| Cholesterol 78mg | 26% |
| Sodium 126mg | 5% |
| Potassium 106mg | 3% |
| Total Carbs 21.0g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.97g | 9% |
| Protein 7.3g | 12% |
