email this pageIngredients
Blintz layer:
1/4 cup melted butter
4 eggs
1 cup 2% reduced-fat milk
1/3 cup low-fat buttermilk
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt
Filling:
3 ounces cream cheese, softened
2 eggs
¼ cup honey
Finely grated rind of 1 lemon
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
8 ounces soft skim-milk farmer cheese
1 (16-ounce) carton 2% low-fat cottage cheese
1 (16-ounce) carton part-skim ricotta cheese
Instructions
1/4 cup melted butter
4 eggs
1 cup 2% reduced-fat milk
1/3 cup low-fat buttermilk
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt
Filling:
3 ounces cream cheese, softened
2 eggs
¼ cup honey
Finely grated rind of 1 lemon
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
8 ounces soft skim-milk farmer cheese
1 (16-ounce) carton 2% low-fat cottage cheese
1 (16-ounce) carton part-skim ricotta cheese
1. Preheat the oven to 350F.
2. To prepare the batter, combine eggs, milk, buttermilk, vanilla and salt in a food processor; process until smooth.
3. Pour butter into a 13-by-9-inch baking dish; swirl to coat. Pour butter left in dish into batter. Process until very smooth, scraping down sides of bowl occasionally.
4. Pour 1 1/2 cups batter into baking dish, and bake 10 minutes or until set. Reserve remaining batter in a small bowl.
5. To prepare the filling, combine cream cheese, eggs, honey, lemon rind, cinnamon, nutmeg, vanilla and about half the farmer cheese in the food processor. Pulse until smooth, scraping sides of bowl once or twice; transfer to a large bowl. Stir in remaining farmer cheese, cottage cheese and ricotta. Mixture will not be completely smooth.
6. Spread filling over baked blintz layer. Whisk reserved batter a couple of times, and slowly pour over filling.
7. Bake 35 to 40 minutes or until the top is puffed, set and starting to color. Let stand at room temperature 10 to 15 minutes. Cut in squares and serve warm with Warm Blueberry Sauce. Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Holiday," April 2007.
Nutritional Information
2. To prepare the batter, combine eggs, milk, buttermilk, vanilla and salt in a food processor; process until smooth.
3. Pour butter into a 13-by-9-inch baking dish; swirl to coat. Pour butter left in dish into batter. Process until very smooth, scraping down sides of bowl occasionally.
4. Pour 1 1/2 cups batter into baking dish, and bake 10 minutes or until set. Reserve remaining batter in a small bowl.
5. To prepare the filling, combine cream cheese, eggs, honey, lemon rind, cinnamon, nutmeg, vanilla and about half the farmer cheese in the food processor. Pulse until smooth, scraping sides of bowl once or twice; transfer to a large bowl. Stir in remaining farmer cheese, cottage cheese and ricotta. Mixture will not be completely smooth.
6. Spread filling over baked blintz layer. Whisk reserved batter a couple of times, and slowly pour over filling.
7. Bake 35 to 40 minutes or until the top is puffed, set and starting to color. Let stand at room temperature 10 to 15 minutes. Cut in squares and serve warm with Warm Blueberry Sauce. Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Holiday," April 2007.
Per serving: 420 calories, 22g fat, 24g prot., 33g carbs., 0g fiber, 470mg sodium.
