Chocolate blintzes

Yield: 12 servings

Measure Ingredient
¼ cup Egg substitute, real
2 \N Egg whites
1 cup All-purpose flour
3 tablespoons Unsweetened dutch cocoa powder
½ cup Water
½ cup Skim milk
2 tablespoons Margarine, diet
1 pounds Light farmer's cheese or -
\N \N Cottage cheese, skim
½ cup Vanilla yogurt, nonfat melted, cooled
2 tablespoons Sugar
\N \N Butter-flavord, non-stick cooking spray or -
2 tablespoons Margarine, diet
3 tablespoons Margarine, diet
¼ cup Sugar
3 tablespoons Fructose
¼ teaspoon Salt


Recipe by: Skinny Chocolate - ISBN 0-940625-80-6 In large, deep bowl or food processor, blend together egg substitute, egg whites, flour, cocoa, water, milk, cooled margarine, and sugar.

Let batter stand 20 mins.

Spray 5- or 6-inch, non-stick frying pan or crepe pan. With ladle, pour about 3 Tbs batter onto hot pan. Swish batter evenly in pan, covering bottom. Pour off excess batter after pan bottom is covered.

Cook blintz over medium heat until bottom is cooked. Turn blintz over and continue cooking until done. Invert blintz on clean kitchen towel. Continue until all blintzes are donw. While blintzes are cooling, prepare filling.

FILLING: In deep bowl, combine cheese, yogurt, sugar, fructose, and salt.

TO ASSEMBLE: Spoon about 1½ Tbs filling down center of blintz.

Fold over both sides and bring up both ends (envelope style). Place blintz seam side down on a lightly floured plate until serving time.

TO SERVE: When ready to serve, melt margarine in non-stick frying pan. Cook blintzes until lightly browned on both sides. Serve immediately. You might want to serve with small amount of chocolate4 sauce or sprinkle of confectioners' sugar.

NUTRITIONAL DATA PER SERVING Calories 144 % Calories from fat 28 Fat (gm) 5 Sat. fat (gm) ½ Cholesterol (mg) 5 Sodium (mg) 138 Protein (gm) 6 Carbohydrate (gm) 21

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