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Blintzes, Cupcake II (D, TNT)
Source: Kosher by Design
Serves: 12

8 ounces farmer's cheese
8 ounces cottage cheese, 2% or 4% milk fat
3 tbsp. sour cream
1/2 cup sugar
1/2 cup all-purpose baking mix
1 tsp. vanilla
3 tbsp. butter, melted
3 large eggs
12 raspberries
24 blueberries
Cinnamon/sugar combination
Sour cream

Preheat oven to 350°. Heavily grease a muffin tin with butter or nonstick cooking spray.

In a large bowl, mix the farmer cheese, cottage cheese, sour cream, sugar, baking mix, vanilla, melted butter, and eggs with an electric mixer at medium speed.

Fill each of the muffin compartments halfway with the mixture. Place 1 raspberry and 2 blueberries on top of each muffin tin.

Bake 20 to 25 minutes. Remove from the oven. Before serving, sprinkle each baby blintz with cinnamon/sugar mixture and a small dollop of sour cream.

Poster's Notes:
Do not use unsalted farmer's cheese. These can be served hot, warm, or at room temperature.

Posted by Eleanor Heck

Nutritional Info Per Serving: (excluding unknown items): 313 Calories; 12g Fat (29.7% calories from fat); 11g Protein; 51g Carbohydrate; 8g Dietary Fiber; 75mg Cholesterol; 227mg Sodium.
Exchanges: 1 Lean Meat; 2-1/2 Fruit; 0 Non-Fat Milk; 1-1/2 Fat; 1/2 Other Carbohydrates.