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Ingredients
- 1 c. Cottage Cheese, dry curd
- 1 c. Lowfat Ricotta Cheese
- 1 x Egg
- 1 Tbsp. Sugar
- 1 c. Flour
- 1 c. Lowfat milk, skim
- 3 x Large eggs Vegetable Oil
- 2 Tbsp. Margarine Yogurt, skim lowfat milk -- plain
Directions
- Make the cheese filling by beating cottage cheese, ricotta cheese, 1 egg and sugar together in a mixing bowl. Make the batter by combining the flour and lowfat milk with the 3 Large eggs in a mixing bowl. Beat to make a smooth batter.
- Heat a 6- or possibly 8 inch skillet. Coat with vegetable oil and pour in 2 to 3 Tbsp. of the batter. Tilt the pan to distribute the batter over the bottom of the skillet. Cook till the dough is hard and browned. Remove from the pan and place on a lightly-oiled plate with browned side up. Spoon 1 Tbsp. of filling onto the edge of the pancake. Roll up by bringing the edge with the filling to the center of the pancake, mix in each side, and fold over once more to make a sealed pouch. Continue with the rest of the batter. When ready to serve, heat the margarine in a skillet. Fry the blintzes till golden on all sides. Serve with yogurt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1029g | |
| Calories 1470 | |
| Calories from Fat 513 | 35% |
| Total Fat 57.37g | 72% |
| Saturated Fat 27.56g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 960mg | 320% |
| Sodium 1399mg | 58% |
| Potassium 1258mg | 36% |
| Total Carbs 138.8g | 37% |
| Dietary Fiber 3.4g | 11% |
| Sugars 33.41g | 22% |
| Protein 96.47g | 154% |
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