dish
Cheese Blintzes with Sour Cream and Raspberry Preserves

10
Serves
164
Calories
13
Nutrients
12
Vitamins

Ingredients

2 tablespoon vegetable oil
1 cup skim milk
3/4 cup flour , sifted
1/2 teaspoon salt
1/4 pound light cream cheese
1/4 pound low-fat cottage cheese
2 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup non-fat sour cream
1/2 cup raspberry preserves

Cooking Instructions

1. In a small bowl, whisk 2 of the eggs, vegetable oil and milk together. Add the flour and salt and stir until the batter is very smooth. Chill for 30 minutes.

2. Spray an 8-inch skillet with nonstick spray. Pour 3 to 4 tablespoons of batter into the skillet and turn the pan to coat it. Cook until golden brown on one side. Stack crepes on waxed paper, brown side up. Repeat with remaining batter.

3. Beat together the remaining egg, cream cheese, cottage cheese, sugar and vanilla.

4. Fill each crepe with 2 tablespoons of cheese mixture and roll up "egg roll" style by folding in sides of crepe over filling.

5. Heat the skillet and lightly spray with nonstick cooking spray. Cook until the blintzes are golden brown on all sides. Remove from heat.

6. Serve with sour cream and raspberry preserves

Serving Size: 1 blintz with sour cream and raspberry preserves

Nutrition Information

Number of Servings: 10
Calories
164
Protein
7 g
Total Carbohydrate
20 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
9 g
Total Fat
6 g
Saturated Fat
2 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
71 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
16 %
Percent Calories from Carbohydrate
48 %
Percent Calories from Fat
35 %
Vitamin A
287 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
0 mg
Vitamin D
18 IU
Folate
23 mcg
Vitamin E
1 IU
Vitamin K
1 mcg
Pantothenic Acid
0 mg
Calcium
77 mg
Iron
1 mg
Phosphorus
91 mg
Potassium
133 mg
Sodium
251 mg
Zinc
0 mg