Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 blintz, 2 Tbsp sauce, about 1/3 cup raspberries) contains 310 calories, 27 g carbohydrate, (5 g fiber), 14 g protein, 18 g fat, (10 g saturated fat), 225 mg cholesterol, and 430 mg sodium.
  • Calories per Serving: 310
  • Servings: 6
  • Active Time: 30 minutes
  • Total Time to Make: 4 hours, 45 minutes


You'll Need

Blender, food processor


  1. Day before: Add 4 eggs, cake meal, ice water, and salt to blender; blend on HIGH about 1 min. Refrigerate 4-5 hours or overnight.
  2. Day of serving: Preheat oven to 350 degrees. Add cottage cheese, cream cheese, 2 egg yolks, 2 1/2 Tbsp sugar, and vanilla to food processor; blend until smooth. Fold in lemon zest. Cover; chill.
  3. Add 2 cups raspberries, water, and remaining sugar to blender; puree until smooth, strain out seeds. Set aside.
  4. Heat pan on HIGH; spray with cooking spray. Ladle about 1/4 cup egg-cake meal batter into center of pan. Tilt and rotate pan to form very thin, even layer. Cook, 1-2 seconds, just until top is set. Carefully turn; cook, 1-2 seconds, until set. Remove from pan. Repeat, making 6 blintzes. 
  5. Spoon about 3 Tbsp cheese filling into center of each blintz. Fold long sides of blintz inward, then fold in short sides to seal. Transfer to baking pan in single layer, seam-side down. Place in oven; bake, 10-12 min. Serve with raspberry puree and remaining raspberries.
Chef Tips
  • Choose Kosher for Passover ingredients to ensure that this recipe is appropriate for your Passover table.
  • Substitute Glicks Raspberry Preserves for fresh fruit and sauce ingredients in step 3.  


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