Cheese Blintz
SERVES 8
INGREDIENTS:
1 cup fat-free cottage cheese

4 ounces tub-style light cream cheese (about 1/2 cup)

1/4 cup sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 1/2 cups skim milk

1 1/2 tablespoons vegetable oil

 1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 large eggs

Cooking spray

2 cups blueberries or other fresh berries

2 teaspoons powdered sugar
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Method:
 -Place cottage cheese in a blender and process until smooth. Add cream cheese, sugar, and 1 teaspoon vanilla, process until smooth. Pour mixture into a bowl, cover and chill.


-Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.


-Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute. Flip crepe and cook 30 seconds. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.


-Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Serve warm with blueberries, raspberry puree, and powdered sugar.
 
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