---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lower-Fat Blini
 Categories: Breads
      Yield: 24 servings
 
      1 tb Active dry yeast; (see note)
    1/4 c  Warm water; or
           Apple juice (98 to 110
           -degrees)
      1 ts Honey
      2 c  All-purpose flour
      2 c  Nonfat milk
      1 ds Salt
      2    Eggs; separated
      1 c  Evaporated skim milk; well
           -chilled
           Fillings; (see note)
 
  Recipe by: St. Louis Post-Dispatch 3/17/97
  Combine yeast, warm water and honey in large bowl. Stir
  well. Cover bowl with clean towel and let stand in warm
  place 5 to 10 minutes, or until yeast foams.
  
  In separate bowl, whisk together flour, milk, salt and egg
  yolks. Add yeast mixture. Stir well. Cover bowl with clean
  towel and let batter rise in warm place 1 hour.
  
  Beat egg whites in clean bowl until soft peaks form. In
  another bowl, whip chilled evaporated milk with electric
  beater until thick like whipped cream. Fold into egg
  whites. Fold egg-white mixture into batter.
  
  Heat 10-inch nonstick griddle or skillet until drop of
  water sizzles when flicked onto surface. Cook thin pancakes
  on hot griddle, flipping once. Stack on paper towels. Offer
  with fillings of choice. Makes about 24.
  
  Note: One envelope contains about 2 1/2 teaspoons yeast.
  
  Possible blini fillings include: sliced mushrooms sauteed
  in dry sherry until golden; fruit-flavored low-fat yogurt;
  fresh fruit jams; sliced fresh fruit; part-skim ricotta
  cheese sweetened with honey, brown sugar or pure maple
  syrup.
  
  Food To Celebrate A Russian Easter - By Mary Carroll.
 
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