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    Warm Blintzes with Blueberry Sauce


    Source of Recipe


    WeightWatchers.ca recipes

    List of Ingredients




    2 cup blueberries, divided
    5 Tbsp sugar
    2 1/2 tsp lemon peel
    1 tsp fresh lemon juice
    8 oz light cream cheese
    3 Tbsp 1% low-fat cottage cheese
    1 large egg(s)
    1/4 tsp almond extract
    1/8 tsp ground cinnamon
    3/4 cup all-purpose flour
    3/4 cup fat-free egg substitute
    1 cup fat-free milk


    Recipe



    In a saucepan over medium heat combine 1 cup of blueberries, 1 tablespoon of sugar, 1/2 teaspoon of lemon zest and 1 teaspoon of lemon juice; heat, stirring constantly, until almost jam consistency, about 8 minutes. Stir in remaining blueberries.

    For filling, beat cheeses, egg, 2 tablespoons of sugar, extract, cinnamon and remaining 2 teaspoons of zest until smooth.

    Combine flour and remaining 2 tablespoons of sugar to make blintzes. Add egg substitute and milk; whisk to combine and chill for at least 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat and add 2 to 3 tablespoons of batter, tilting to coat evenly. Return to heat; cook 2 minutes until batter just solidifies. Repeat until all batter is used.

    Divide filling onto cooked side of blintzes and fold up envelope style. Heat a small nonstick skillet over medium-high heat and coat with cooking spray. Place filled blintzes into pan seam-side up and cook until they begin to colour, about 1 minute. Turn over and repeat.

    Serve immediately with sauce. Makes 8 blintzes.

 

 

 


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