4 ounces sliced smoked salmon, cut into thin strips
2 large egg whites
2/3 cup skim milk
Salt and freshly ground pepper
1 teaspoon baking powder
1/4 cup fat-free sour cream
1 teaspoon dry mustard powder
How to Make It
In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.
Buckwheat flour is available at health-food stores and from amazon.com
One serving 78 cal, 7 gm carb, 3 gm fat, 1.2 gm sat fat, 6 gm protein, 1 gm fiber.
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