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The following recipes have been family traditions for as long as I can remember. My mother, she should live and be well, instilled in us a joy for Holidays, that I can proudly say has passed down to our daughters, and hopefully, will continue for generations to come
CHEESE BLINTZES/CREPES
These are the popular crepes
that went over so well for Pesach (Passover). We have substituted the potato
starch with whole wheat flour but many people prefer the potato starch even all
year round. Cheese blintzes are the most popular for Shavuot but check out the
great suggestions for additional fillings in our book on page 367
7 eggs plus 7 egg whites
1 1/2-2 tablespoons potato starch or whole wheat flour
1/2 cup
water, divided
1 1/2 tablespoons olive oil (can substitute canola or walnut
oil for sweet blintzes)
non-stick cooking spray
salt and pepper to
taste
Beat eggs and egg whites together with salt and set
aside. Mix potato starch with part of the water to form a smooth paste. Add the
rest of the water and beaten eggs and mix well. Add remaining ingredients and
mix well again. (A blender or food processor is handy for mixing the batter, but
be careful to mix just until blended. Over mixing will create a foam that must
be removed, or it will affect the texture of the finished crepes.) Transfer
batter to a pitcher that is wide enough to allow mixing.
Heat olive oil and
non-stick spray in an 8- inch, non-stick frying pan. Pour off extra oil into a
dish. Keep a paper towel in this dish to use for wiping the pan after every few
crepes (this helps keep the amount of oil needed down to a minimum), or spray
with non-stick cooking spray. When the pan is hot, lower the heat to medium and
pour in 1/4 -1/2 cup of batter. Tilt pan to cover the bottom and pour any extra
batter back into the pitcher. This will ensure very thin blintzes. As soon as
the batter is firm, loosen the edges and turn over onto a dish towel or slightly
greased piece of aluminum foil. Then return it to the pan to cook on the other
side. (You can flip it with a spatula, but most people find it easier to turn it
out and then return it to the frying pan.) Cook on the second side for no more
than a few seconds and remove to a towel. Before making the next crepe, mix
batter with a fork in order to blend in any potato starch that
settles.
Unless you're a real pro, the first 1 or 2 blintzes will probably
not come out easily and will tear.
For crepes (blintzes):
Use the filling of your choice (see next page) and either fold the crepe around it blintz-style (like an envelope) or roll up. The unfilled crepes freeze well, either stacked or in layers divided by wax paper.
Cheese filling:
Mix farmer cheese with 1 beaten egg white, sugar substitute, cinnamon and vanilla flavoring.
__________________________________________________________________
Baked Cheese Cake (Dairy)
|
Low Carb, Low Fat / Yield: 12
servings
non-stick cooking spray 4 eggs, separated, plus 2 egg whites sugar substitute equal to 3/4 cup sugar, divided 1 teaspoon lemon juice, divided dash of salt 1 teaspoon vanilla extract 3 cups 3% soft white cheese, light cream cheese or ricotta cheese, drained 1/2 teaspoon grated lemon rind 2 tablespoons vanilla-flavored, low-carb soy protein powder Topping: 1/2 cup low-fat sour cream sugar substitute equal to 2 tablespoons sugar 1/2 teaspoon vanilla extract Preheat oven to 400°F. Line the bottom of a 9-inch spring form pan with baking paper. Spray just a bit with non-stick cooking spray. Separate the eggs. Beat egg whites the Enlitened way (p. 43) with salt, half of the sugar substitute and half of the lemon juice, until stiff. Beat the egg yolks with the remaining sugar substitute until thick. With the mixer on a low-medium setting, beat in the vanilla, cheese, lemon juice and rind, and protein powder until incorporated. Gently fold into the beaten egg whites. Bake for 10 minutes at 400°F, and then turn the oven down to 300°F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven. Remove and continue to cool on a wire rack. Combine topping ingredients. Spread on top of the cheesecake and bake for 5 minutes at 450°F. Garnishes and Variations: Fruit: Decorate with fresh strawberries and kiwi or any fruit of choice. Nut: Add 1/4 cup roasted slivered almonds or chopped hazelnuts and 1/4 teaspoon almond extract (optional) to cake. Sprinkle 1/4 cup coarsely chopped almonds on the topping. Orange: Add 1 teaspoon orange extract and 1 teaspoon grated orange rind to the basic batter. Marble: For the “marble”, reserve 1/2-3/4 cup of the basic batter; add to it 2 tablespoons each of unsweetened dark cocoa and sugar substitute. Mix well. This batter will be thicker than the basic one. Spoon it in dollops onto the basic batter in the spring form pan. Swirl with a metal spatula or knife to marbleize. Nutrition Facts Serving size 1 slice, (oz) 1.5, (g) 45Calories 80, Protein (g) 7, Carbs (g) 3.2, Fat (g) 4.1, Sat. Fat (g) 2, Cholesterol (mg) 78, Sodium (mg) 72, Calcium (mg) 53 Exchanges: Protein 1 Starch 1/4 Exclusive
to JDA ReadersMy
mother reminded me of the yogurt cheese that I always made and that she
always uses for dairy spreads. Here are a few different variations to
try. |
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