Jewish Diabetes - SHAVUOT DAIRY RECIPES

SHAVUOT RECIPES

The following recipes have been family traditions for as long as I can remember. My mother, she should live and be well, instilled in us a joy for Holidays, that I can proudly say has passed down to our daughters, and hopefully, will continue for generations to come

CHEESE BLINTZES/CREPES
These are the popular crepes that went over so well for Pesach (Passover). We have substituted the potato starch with whole wheat flour but many people prefer the potato starch even all year round. Cheese blintzes are the most popular for Shavuot but check out the great suggestions for additional fillings in our book on page 367

7 eggs plus 7 egg whites
1 1/2-2 tablespoons potato starch or whole wheat flour
1/2 cup water, divided
1 1/2 tablespoons olive oil (can substitute canola or walnut oil for sweet blintzes)
non-stick cooking spray
salt and pepper to taste

Beat eggs and egg whites together with salt and set aside. Mix potato starch with part of the water to form a smooth paste. Add the rest of the water and beaten eggs and mix well. Add remaining ingredients and mix well again. (A blender or food processor is handy for mixing the batter, but be careful to mix just until blended. Over mixing will create a foam that must be removed, or it will affect the texture of the finished crepes.) Transfer batter to a pitcher that is wide enough to allow mixing.
Heat olive oil and non-stick spray in an 8- inch, non-stick frying pan. Pour off extra oil into a dish. Keep a paper towel in this dish to use for wiping the pan after every few crepes (this helps keep the amount of oil needed down to a minimum), or spray with non-stick cooking spray. When the pan is hot, lower the heat to medium and pour in 1/4 -1/2 cup of batter. Tilt pan to cover the bottom and pour any extra batter back into the pitcher. This will ensure very thin blintzes. As soon as the batter is firm, loosen the edges and turn over onto a dish towel or slightly greased piece of aluminum foil. Then return it to the pan to cook on the other side. (You can flip it with a spatula, but most people find it easier to turn it out and then return it to the frying pan.) Cook on the second side for no more than a few seconds and remove to a towel. Before making the next crepe, mix batter with a fork in order to blend in any potato starch that settles.
Unless you're a real pro, the first 1 or 2 blintzes will probably not come out easily and will tear.

For crepes (blintzes):
Use the filling of your choice (see next page) and either fold the crepe around it blintz-style (like an envelope) or roll up. The unfilled crepes freeze well, either stacked or in layers divided by wax paper.

Cheese filling:
Mix farmer cheese with 1 beaten egg white, sugar substitute, cinnamon and vanilla flavoring.

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Baked Cheese Cake (Dairy)

Low Carb, Low Fat / Yield: 12 servings

non-stick cooking spray

4 eggs, separated, plus 2 egg whites

sugar substitute equal to 3/4 cup sugar, divided

1 teaspoon lemon juice, divided

dash of salt

1 teaspoon vanilla extract

3 cups 3% soft white cheese, light cream cheese or ricotta cheese, drained

1/2 teaspoon grated lemon rind

2 tablespoons vanilla-flavored, low-carb soy protein powder

Topping:

1/2 cup low-fat sour cream

sugar substitute equal to 2 tablespoons sugar

1/2 teaspoon vanilla extract

Preheat oven to 400°F. Line the bottom of a 9-inch spring form pan with baking paper. Spray just a bit with non-stick cooking spray.

Separate the eggs. Beat egg whites the Enlitened way (p. 43) with salt, half of the sugar substitute and half of the lemon juice, until stiff. Beat the egg yolks with the remaining sugar substitute until thick. With the mixer on a low-medium setting, beat in the vanilla, cheese, lemon juice and rind, and protein powder until incorporated. Gently fold into the beaten egg whites.

Bake for 10 minutes at 400°F, and then turn the oven down to 300°F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven. Remove and continue to cool on a wire rack.

Combine topping ingredients. Spread on top of the cheesecake and bake for 5 minutes at 400°F.

Garnishes and Variations:

Fruit: Decorate with fresh strawberries and kiwi or any fruit of choice.

Nut: Add 1/4 cup roasted slivered almonds or chopped hazelnuts and 1/4 teaspoon almond extract (optional) to cake. Sprinkle 1/4 cup coarsely chopped almonds on the topping.

Orange: Add 1 teaspoon orange extract and 1 teaspoon grated orange rind to the basic batter.

Marble: For the “marble”, reserve 1/2-3/4 cup of the basic batter; add to it 2 tablespoons each of unsweetened dark cocoa and sugar substitute. Mix well. This batter will be thicker than the basic one. Spoon it in dollops onto the basic batter in the spring form pan. Swirl with a metal spatula or knife to marbleize.

Nutrition Facts

Serving size 1 slice, (oz) 1.5, (g) 45Calories 80, Protein (g) 7, Carbs (g) 3.2, Fat (g) 4.1, Sat. Fat (g) 2, Cholesterol (mg) 78, Sodium (mg) 72, Calcium (mg) 53

Exchanges: Protein 1 Starch 1/4

Exclusive to JDA Readers

My mother reminded me of the yogurt cheese that I always made and that she always uses for dairy spreads. Here are a few different variations to try.

• Using our tip below for draining cheeses and/or low fat sour cream or yogurt, place a container of yogurt (leben will be less tart) in the cheesecloth and drain overnight-voila low fat cream cheese. Here are some ways to dress up this delectable cheese...

• My mother's suggestion was to use a low fat, sugar free fruit flavored yogurt which would make a great spread with fruit or whole wheat crackers that would be a great accompaniment at Kiddush or any time.

• Sprinkle cinnamon, sugar substitute and some chopped nuts, mix and enjoy!

• Mix a tablespoon of granulated coffee with some sugar substitute. Add a few drops of boiling water-just enough to melt-stir in to the cheese.

• For a spicy tang use garlic powder, black pepper, diced green onions, chives and almost any herb that you like.