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
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 1/2 tablespoons olive oil (can substitute canola or walnut
oil for sweet blintzes)
non-stick cooking spray
salt and pepper to
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
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
Mix farmer cheese
with 1 beaten egg white, sugar substitute, cinnamon and vanilla
Baked Cheese Cake (Dairy)
Low Carb, Low Fat / Yield: 12
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,
1/2 teaspoon grated lemon rind
2 tablespoons vanilla-flavored, low-carb soy protein
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
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 450°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.
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
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
• 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
• 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
• For a spicy tang use garlic powder, black pepper, diced green
onions, chives and almost any herb that you like.