Serves: 6
Total Calories: 114

3/4 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup liquid egg substitute
1 cup non fat milk
1/2 cup cream style cottage cheese, sieved
1/4 cup liquid egg substitute
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup frozen blueberry
2 tablespoons water
1/2 teaspoon cornstarch
1 package sugar substitute
polyunsaturated margarine

In a mixing bowl, stir together the flour, sugar and salt. Combine the ½ cup of egg substitute, and milk and gradually add to the flour mixture.

Pour 2 tablespoons of the batter into a hot non-stick frying pan lightly coated with non-stick spray. Quickly swirl the batter to coat the bottom of the pan evenly and cook over medium heat until the edges begin to pull away from the pan and the bottom begins to turn golden. Loosen and turn out of the pan onto a paper towel. Repeat until all the batter has been cooked.

Stir the cottage cheese, egg substitute, vanilla extract and cinnamon together. Place a blintz leaf cooked side up and spoon 1 tablespoon of the cottage cheese mixture into the center. Fold the side into the center and roll the blintz up. Repeat with the remaining blintzes.

In a saucepan, sauté the blueberries in the water until the juice flows. Stir in the cornstarch and sugar and continue cooking until the sauce thickens.

Brown the blintzes on all sides in a small amount of polyunsaturated margarine. Serve hot topped with the blueberry sauce.

Nutritional Facts:

Serves: 6
Total Calories: 114
Calories from Fat: 11

More Recipes from the The Happy Heart Cookbook Cookbook:
Cheese Blintzes
Cheese Noodle Pudding
Potato Kugel 1
Potato Kugel 2
Noodle Kugel
Kasha Varnitchkes (Groats and Noodles)
Grilled Polenta
Lasagna
Noodles a la Grecque
Pasta with Mussels
Quick Pasta with Tomato "Gravy"
Pasta with Roasted Sausage
Vareniki
Roasted Tomato Pizza
Quick Marinara Sauce
Bolognese Sauce
Sweet Onion Pasta Sauce
Creole Sauce
Fondue
Dill Cream
Omelette Mushroom Sauce
Omelette Tomato Sauce
Pesto Genovese
Rosemary Sauce