Recipe(tried): low fat Varenyky (pierogi)

Wonton wrappers and reduced-fat ricotta cheese make a quicker and healthier version of varenyky.

1 cup finely chopped cremini or button mushrooms
2 tablespoons chopped scallions
1 large clove garlic, minced
1 cup fat-free or reduced-fat ricotta cheese
1 teaspoon lemon juice
2 teaspoons minced parsley
3/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg white

42-46 wonton wrappers

Coat a small no-stick skillet with no-stick spray. Warm over medium heat until hot. Add the mushrooms, scallions and garlic. Cover and cook for 3 to 5 minutes, or until the mushrooms release their liquid. Uncover, reduce the heat to medium-low and cook for 3 to 4 minutes, or until the liquid has evaporated.

In a small bowl, combine the ricotta, lemon juice, parsley and dill. Stir in the mushroom mixture, salt and pepper. Add the egg white and mix well.

Using a 3" cookie cutter, cut rounds from the wonton wrappers. Place rounded teaspoonfuls of the cheese mixture in the center of each wonton round. Brush the edges of the wonton with water and fold in half over the filling. Crimp the edges with a fork to seal. Repeat with the remaining wrappers and cheese mixture.

In a large saucepan, bring 6" to 8" of water to a boil over high heat. Reduce the heat to medium maintaining a rapid simmer. Add the varenyky in batches, cooking until they rise to the top of the water. Remove with a slotted spoon and transfer to a large platter. Spray no-stick spray on them to prevent sticking. Serve with low fat sour cream.

NOTES:

Traditional varenyky (pierogi) are round, but you can save time by making rectangular varenyky instead of cutting the wonton wrappers into rounds. Use a bit more filling in each varenyky.

For a tasty topping, saute thinly slice onions in a small amount of olive oil over medium heat until browned.

VARIATIONS:

Mushroom Varenyky (pierogi): Omit the filling above. Instead, in a large no-stick skillet coated with no-stick spray, saute 3 1/2 cups finely chopped mushrooms and 1/4 cup chopped scallions until tender. Remove from the heat. Stir in 2 to 4 tablespoons nonfat or low-fat sour cream and 1/4 to 1/2 teaspoon dried thyme or dill. Season to taste with salt and black pepper.

Potato Varenyky (pierogi): Omit the filling above. Instead, in a small bowl, combine 1 1/4 cups mashed potatoes with 1/4 cup sauteed sliced scallions. Season to taste with salt and black pepper.

Sauerkraut Varenyky (pierogi): Omit the filling above. Instead, in a small bowl, combine 1 1/4 cups drained finely chopped sauerkraut, 1/4 cup sauteed chopped onion and 2 to 3 tablespoons nonfat or low-fat sour cream. Season to taste with black pepper.

Makes 8 servings. Per serving (about 5 varenyky 145 calories, 0.9 g. fat, 9.3 g. protein, 5 mg. cholesterol, 320 mg. sodium.