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Ingredientes
- 1 c. creamed cottage cheese
- 1 T melted butter
- 1 egg, beaten
- 3 T sugar
- 3 T raisins
- 1/4 teaspoon cinnamon
- 1 c. dry cottage cheese
- 1 lemon, juiced
- 1 T sugar
- 1 egg, beaten
- 1/8 teaspoon salt
- Dash of chives
- 1 onion, finely minced
- 2 T butter
- 1 c. finely minced fresh mushrooms
- 1 c. grnd beef, cooked
- 4 T lowfat sour cream
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 c. sauerkraut
- 1 sm. onion, minced
- 2 T butter
- 1 c. minced fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 2 T lowfat sour cream
- 2 c. dry prunes
- 2 T lemon juice
- 1 T brown sugar
Direcciones
- Cream cheese with melted butter. Add in beaten egg, sugar, raisins, and cinnamon. Serve the filled, cooked Pierogi, with melted butter and lowfat sour cream.Yield: 1 cup.
- Place all ingredients in an electric blender and blend till smooth; or possibly press cottage cheese through a sieve. Mix with remaining ingredients and blend well.Makes 1 cup.
- Fry onion in butter till tender. Add in mushrooms and meat. Stir in lowfat sour cream and seasonings. Blend well and cool before filling Pierogi.Makes 2 cups.
- Cook sauerkraut with 2 cups water for 15 min; drain, cool, and chop finely. In a medium saucepan saute onion in butter. Add in mushrooms; stir in minced sauerkraut, salt, and pepper. Cook for 10-15 min. Add in lowfat sour cream; mix well and cool before using for Pierogi filling.Yield: 1 1/2 cups.
- Boil prunes for 5 min. Cover, remove from heat, and let stand 20 min. Remove seeds; add in lemon juice and sugar. Cook, uncovered, till liquid is almost gone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 105 | 37% |
| Total Fat 11.77g | 15% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 981mg | 41% |
| Potassium 558mg | 16% |
| Total Carbs 33.46g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 20.88g | 14% |
| Protein 14.29g | 23% |
