Strawberry Cheese Blintzes

By Dorothea Malloy

Makes 6 servings

Crepes:

1 cup flour

1 1/2 cups skim milk

1 egg

1/4 tsp salt

Filling:

1 cup cottage cheese

1/2 cup vanilla yogurt

1 cup sliced strawberries

1/4 tsp grated lemon peel

Topping:

vanilla yogurt

cherries or strawberries

1.  Mix crepe ingredients.  Heat a small skillet to medium heat and spray lightly with cooking spray.

2.  Remove pan from heat and pour 2 TB batter in center, turning to spread.  Return to heat and cook until brown on one side only.

3.  Remove crepe to plate and continue until all crepes are done, spraying more cooking spray as needed.

4.  Process cottage cheese in food processor or blender until smooth.  Add yogurt and lemon peel and mix well.  Add strawberries and process just a little more, so most are still in pieces.

5.  Divide filling among crepes, spreading along center of each, and roll up.

6.  Place blintzes in a single layer on a plate, cover with waxed paper, and microwave to warm, or place in a pan and warm in the oven.  

7.  For each serving, place three blintzes on a plate and top with vanilla yogurt and a cherry or strawberry.