Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX Recipe

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Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX
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Ingredients:

Directions:

  1. Preheat 11” (or larger) non-stick skillet over medium heat. Scramble 3 eggs in a large mixing bowl. Add shredded hash browns and salt. Stir to combine with rubber spatula.
  2. For each blintz cake ladle about 1/2 cup of the mixture onto the hot skillet. Flip each one after about 4-5 minutes (they should release easily when done). Cook on other side for 4-5 minutes, covering skillet with a lid about half way through.
  3. Place blintz cakes on a large plate and cover to keep warm. Wipe out skillet with paper towel before cooking more blintz cakes.
  4. Serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.53 Kcal (932 kJ)
Calories from fat 82.04 Kcal
% Daily Value*
Total Fat 9.12g 14%
Cholesterol 113.41mg 38%
Sodium 678.95mg 28%
Potassium 397.19mg 8%
Total Carbs 28.94g 10%
Sugars 8.93g 36%
Dietary Fiber 0.95g 4%
Protein 8.16g 16%
Vitamin C 7.6mg 13%
Iron 1.4mg 8%
Calcium 79.4mg 8%
Amount Per 100 g
Calories 132.31 Kcal (554 kJ)
Calories from fat 48.78 Kcal
% Daily Value*
Total Fat 5.42g 14%
Cholesterol 67.43mg 38%
Sodium 403.69mg 28%
Potassium 236.16mg 8%
Total Carbs 17.21g 10%
Sugars 5.31g 36%
Dietary Fiber 0.56g 4%
Protein 4.85g 16%
Vitamin C 4.5mg 13%
Iron 0.9mg 8%
Calcium 47.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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