I COOKING
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3
Light Recipes
THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS
Continued from Page 68
not only low in calories, fat,
and cholesterol, but the bran
in the crepe wrappers makes
them high in fiber as well.
This recipe is adapted from
one in a cookbook called
Cooking Light by Susan
McEwen McIntosh (Oxmoor
House, 1983).
We Specialize In
HANDOUT NOVA LOX
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Place Your Ad Today. Call 354-6060
For Shevuoth
Take a Holiday From Cholesterol With
Fleischmann'sliargarine and Egg Beaters:
Fleischmanns
Ma rg arine
•
0 Certified Kosher
APPLE BLINTZES STEROL
100% DELICIOUS ... 0% CHOLE
3/4 cup skim milk
1 cup all-purpse flour
(8-ounce) container EGG BEATERS
1 Cholesterol Free 99% Real Egg Product,
4 thawed
tablespoons FLEISCHMANN'S Sweet
Unsalted Margarine
2 medium apples, peeled,
cored PLANTERS
and chopped
Walnuts, chopped
espoons honey
e
/2 tabl
/,. teaspoon ground cinnamon
Mock Sour Cream or Cinnamon Glaze
(recipes i0110v4)
In bowl, alternately mix skim milk and flour into
EGG BEATERS until smooth.
Using 1 tablespoon margarine as needed, lightly
grease 7-inch skillet. Heat skillet over medium
, spoon in about 2 tablespoons batter. tilting
to cover
bottom. Cook until batter blisters. Place
-
heat
crepe on waxed paper. SW
S batter' repeat to make
and cinnamon.
16 crepes
s, walnuts. honey
Combine
apple
Place 11ablespoon
mixture on each crepe; solo
sides to form squares. In large skillet, over med-
iu heat, melt remaining 3 tablespoons mar-
squares on both sides. Serve hot
B rown
garine.
with Mock
'Sour Cream or Cinnamon Glaze.
In blender. blend 3/: CUP
skim milk
Klock Sour Cream: 3 tablespoons
l smooth.
lowiat
cottage
chees
and 2 teaspoons lemon juice untih.. chill.
Sprinkle with ground cinnamon if desired.
Mix 3 tablespoons brown
Cinnamon
Glaze:
sugar and 1/2
teaspoon ground cOnamon. TOP
1988 Nabisco brands,
each blintz with 1 teaspoon FLEISCIAMANN'S
Sweet Unsalted Margarine and 1/2 teaspoon cin-
namon mixture.
Makes 8 servings
It's always a good time to
start a tradition of sensible eating with
Fleischmann's, Margarine and Fleischmann's Egg
Beaters.. They're perfect for delicious blintzes because
Fleischmann's Margarine is made from 100% corn oil and Egg
Beaters are made from real eggs. And both contain 0%
cholesterol. So if you want to start a healthy tradition, one
thing's for certain: There's never been a better time for the great
taste of Fleischmann's_
Fleischmann's Gives
Every Meal Al. Holiday Flavor.
70
FRIDAY, MAY 20, 1988
1 EXPIRES APRIL 30,19119
SAVE 15c
When you buy any package of
Fleischmann's Margarine
838242
RETAILER: One coupon per purchase of product
indicated. Any other use constitutes fraud. Con-
sumer to pay sales tax. Void if copied. transferred,
prohibited. taxed or restricted. Good only in
U S A., A. P.O. s and E PO. s We will reimburse you
for the face value plus 8C handling, provided you
and the consumer have complied with the offer
terms. Cash value I/20C. NABISCO BRANDS,
INC DEPT. 5921, EL PASO, TEXAS 79966_
I
BLINTZ WRAPPERS
2 large eggs
2 egg whites
1% cups skim milk (or %
cup instant nonfat
dry milk powder plus
1'/a cups water)
1 cup all-purpose flour
1 /3 cup 100% bran cereal
1 tablespoon sugar
2 teaspoons vegetable oil
CHEESE FILLING
2 (12-ounce) cartons dry
curd cottage cheese
2 egg whites
3 tablespoons sugar
1% teaspoons grated
lemon rind
% cup teaspoon vanilla
extract
TO SERVE
Reduced-calorie jam or
preserves
Plain or vanilla low-fat
yogurt or mock sour
cream (recipe below)
For the crepe-like blintz
wrappers, combine the eggs,
egg whites, skim milk, flour,
bran cereal, sugar, and oil in
a blender, and process for
about 30 seconds. Scrape
down the sides of the con-
tainer and process another 30
seconds or until smooth.
Refrigerate the batter for
about 1 hour to allow the par-
ticles to swell and soften so
the wrappers are light in
texture.
Meanwhile, prepare the fill-
ing. In a large bowl, combine
all the filling ingredients and
mix very well with a fork,
mashing any large cottage
cheese curds. (For a smoother
filling, you can puree it in a
food processor.) Set aside in
the refrigerator while cooking
the blintz wrappers.
Heat a six-inch skilled (or
crepe pan), preferably non-
stick, and lightly spray it
with cooking spray. Spoon
about two tablespoons of the
crepe batter into the skillet.
Quickly tilt the skillet in all
directions so that the batter
covers the bottom of the pan
in a thin film. Cook the crepe
about one minute or just un-
til top becomes dry. Use a thin
metal spatula to lift up one
edge of the crepe, and loosen
it from the pan. Turn the
crepe over, and cook for about
15 seconds longer Then flip it
out of the pan onto a platter.
Repeat, occasionally stirring
the batter so heavier ingre-
dients do not settle out. Stack
the crepe wrappers on the
platter.
To fill the wrappers, spread
them on a counter or table
with the less attractive side
facing upward. (Unlike con-
ventional blintzes, these will
not be fried in a skillet and
look better if the browned
side of the wrapper is on the
outside.) Put about three
tablespoons of cheese filling
in the center of each wrapper.
Fold the right and left sides of
the wrapper over the filling;
then fold the bottom and top
over the filling to form a
square or rectangle.
Coat a baking pan with
cooking spray. Place the filled
blintzes, seam-side down, in
the pan. (If desired, melt a
small amount of margarine
and rub a little on the top of
each blintz.) Bake the blint-
zes in a preheated 350-degree
oven for about 15 minutes or
until thoroughly heated.
Serve with jam and yogurt or
Mock Sour Cream, if desired.
Makes about 20 blintzes.
Note: For Mock Sour
Cream, combine Y3 cup low-fat
cottage cheese, one table-
spoon skim milk, and 1/2 tea-
spoons lemon juice in a
blender or food processor, and
process until smooth and
creamy. Cover and chill
thoroughly. Makes 1/2 cup.
EXTRA-LIGHT
CHEESECAKE
Cheesecake is quite popular
for dessert on Shavuot;
however, most recipes are
very heavy and rich — in
other words, high in fat and
cholesterol. The following
recipe relies on ricotta cheese
and yogurt to keep it light,
but has a small amount of
cream cheese for that de-
licious, old-fashioned flavor.
"CRUST"
2 teaspoons diet or
regular margarine
V4 cup graham cracker
crumbs (or cornflake
crumbs)
1% teaspoons sugar (use
1 tablespoon with
cornflake crumbs)
FILLING
1 (15- to 16-ounce)
container part-skim
ricotta cheese
1% cups plain lowfat or
nonfat yogurt (drain
off any excess liquid
before using)
1 small lemon, grated
peel (yellow part
only) and juice
1 cup sugar
3% tablespoons flour
1 (3-ounce) package
cream cheese, cut
into pieces
Continued on Page 72