Blintzes with Blueberry Sauce POINTS® Value | 4 Servings | 8 Preparation Time | 20 min Cooking Time | 25 min Level of Difficulty | Moderate light meals | Double or triple the sauce and cheese filling from this recipe, and freeze them so they can be taken out on the spur of the moment for a special treat. Ingredients: 2 cup blueberries, divided 5 Tbsp sugar 2 1/2 tsp lemon zest 1 tsp fresh lemon juice 8 oz light cream cheese 3 Tbsp 1% low-fat cottage cheese 1 large egg(s) 1/4 tsp almond extract 1/8 tsp ground cinnamon 3/4 cup all-purpose flour 3/4 cup fat-free egg substitute 1 cup fat-free skim milk

Directions: 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. For filling, beat cheeses, egg, 2 tablespoons of sugar, extract, cinnamon and remaining 2 teaspoons of zest until smooth. 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. 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. Serve immediately with sauce. Makes 8 blintzes.