Blintzes with Blueberry Sauce


2 cup(s) blueberries, divided                      1 cup(s) fat-free milk                               3/4 cup(s) fat-free egg substitute
5 tbsp sugar                                              2 1/2 tsp lemon peel                                3/4 cup(s) all-purpose flour
1 tsp fresh lemon juice                             1/8 tsp ground cinnamon          1/4 tsp almond extract
3 tbsp 1% low-fat cottage cheese                             1 large egg(s)                            8 oz light cream cheese


1.        In a saucepan over medium heat combine 1 cup of blueberries, 1 tablespoon of sugar, 1/2 teaspoon of lemon zest and 1 teaspoon of lemon juice; heat, stirring constantly, until almost jam consistency, about 8 minutes. Stir in remaining blueberries.

2.        For filling, beat cheeses, egg, 2 tablespoons of sugar, extract, cinnamon and remaining 2 teaspoons of zest until smooth.

3.        Combine flour and remaining 2 tablespoons of sugar to make blintzes. Add egg substitute and milk; whisk to combine and chill for at least 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat and add 2 to 3 tablespoons of batter, tilting to coat evenly. Return to heat; cook 2 minutes until batter just solidifies. Repeat until all batter is used.

4.        Divide filling onto cooked side of blintzes and fold up envelope style. Heat a small nonstick skillet over medium-high heat and coat with cooking spray. Place filled blintzes into pan seam-side up and cook until they begin to color, about 1 minute. Turn over and repeat.

5.        Serve immediately with sauce. Makes 8 blintzes.

Serves | 8
POINTS per serving | 4


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