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Pineapple Blintzes Recipe
|Non fat vanilla yogurt||1 1⁄2 Cup (24 tbs)|
|Crushed pineapple||1 Cup (16 tbs), well drained|
|Skim milk||2 Cup (32 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
Calories 213 Calories from Fat 7
% Daily Value*
Total Fat 0.78 g1.2%
Saturated Fat 0.2 g0.98%
Trans Fat 0 g
Cholesterol 1.5 mg
Sodium 139.5 mg5.8%
Total Carbohydrates 43 g14.3%
Dietary Fiber 4.3 g17.2%
Sugars 17.2 g
Protein 12 g23.1%
Vitamin A 0.2% Vitamin C 8%
Calcium 13.8% Iron 7.6%
*Based on a 2000 Calorie diet
Place over a bowl and set aside to drain for 20 minutes.
Transfer to a bowl and fold in the pineapple.
Meanwhile, place the egg whites in a medium bowl and whisk until frothy.
Whisk in the milk and honey.
Add the flour and baking powder; mix well.
Coat a small no-stick frying pan with no-stick spray.
Place over medium heat and allow to warm for a few minutes.
Add about 14 cup batter to the pan and tilt the pan in all directions to spread the batter thinly all over the bottom.
Cook for about 1 minute, or until browned on the underside.
Carefully flip the blintz and brown the other side for about 30 seconds.
Turn the blintz out onto a wire rack.
Repeat until you've used all the batter.
You'll have about 12 blintzes.