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 Advertising in The Jewish News Gets Results 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