---------- 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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