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Ingredients
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| vegetable oil: 1 Tbl |
| eggs: 1 |
| 2% milk: 1 1/4 cups |
| cottage cheese: 1 cup |
| cream cheese: 1 3oz package (softened) |
| lemon peel: 1 Tbl |
| Sweet 'n Low packets: 14 tsp |
| unsweetened frozen strawberries (unthawed): 2 cups (thawed) |
| water: 3 Tbl |
| cornstarch: 2 tsp |
| almond extract: 1/4 tsp |
| Sweet 'n Low packets: 2 Tbl |
Diabetic Strawberry Blintzes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Pancakes:.
- Combine all ingredients. Batter should be thin so add more milk if needed.
- FILLING:.
- Puree cottage cheese and cream cheese in blender. Add lemon rind and juice.
- Place in top of double boiler over hot water.
- Cover.
- Stir occasionally.
- Prepare strawberry sauce:.
- In heavy saucepan cook strawberries in 2 tbsps water over medium heat til soft. Dissolve cornstarch in 1 tbsp of cold water. Add to strawberries and cook, stirring constantly, until mixture thickens.
- Stir in almond extract.
- Remove from heat.
- Stir in artificial sweetener.
- Prepare pancakes:.
- Fry six large pancakes, one at a time. Stack with paper towels between pancakes.
- Stir artificial sweetener into hot filling.
- To serve, place a spoonful of filling on each pancake.
- Roll pancake around filling, placing edges underneath.
- Spoon warm strawberry sauce over blitzes and serve immediately.