1 c Dry cottage cheese
1 c Pot cheese or
- lowfat ricotta cheese
1 Egg
1 tb Sugar
1 c Flour
1 c Lowfat milk
3 Eggs
Vegetable oil
2 tb Margarine
Plain lowfat yogurt
Make the cheese filling by beating cottage cheese, pot cheese,
1 egg, and sugar together. Combine the flour and milk with the
3 eggs. Beat to make a smooth batter.
Heat a 6 or 8" skillet. Coat with vegetable oil and pour in 2 to
3 tb batter. Tilt the pan to distribute the batter over the bottom
of the skillet. Cook until the dough is firm and browned.
Remove from the pan and place on a lightly-oiled plate with browned
side up. Spoon 1 tb filling onto the edge of the pancake. Roll up
by bringing the edge with the filling to the center of the pancake,
fold 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 until golden brown on all sides. Serve with yogurt.
