Easy Cheese Blintzes
|1% low-fat cottage cheese||1 2⁄3 Cup (26.67 tbs)|
|Non-fat sour cream||1⁄3 Cup (5.33 tbs)|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|1% buttermilk||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange grind||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|1% milk||1 1⁄4 Cup (20 tbs)|
|Canola oil||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
To make the filling: Place the cottage cheese in a blender or food processor and process until smooth.
Transfer to a medium bowl.
Add the sour cream, egg substitute, buttermilk, sugar, orange rind, cinnamon, and nutmeg.
To make the blintzes: Rinse out the blender.
Add the milk, egg, oil, and vanilla.
Process to combine.
Add the flour, sugar, and salt.
Process until thoroughly combined.
Coat a medium no-stick skillet with no-stick spray and place over medium-high heat.
Pour 14 cup of the batter into the skillet and quickly swirl the skillet in all directions to make a thin, round blintz.
Cook for about 1 minute per side, or until lightly browned.
Remove to a plate and cover with a kitchen towel to keep warm.
Repeat with the remaining batter to make a total of 8 blintzes.
Preheat the oven to 350°F.
Coat a 13" X 9" baking dish with spray.
Spoon 3 tablespoons of the filling into the center of each blintz.
Fold in each side to enclose the filling.
Place the blintzes, seam side down, in the baking dish.
Mist the tops with no-stick spray and cover with foil.
Bake for 15 minutes.
Remove the foil and bake for 10 minutes, or until the filling is hot.