Categories: Pancakes, Jewish, Breakfast 
      Yield: 6 servings 
  
      1 c  Dry Cottage Cheese                  1 c  Lowfat Milk 
      1 c  Pot Cheese -or- Lowfat              3    Eggs 
           -Ricotta Cheese                          Vegetable Oil 
      1    Egg                                 2 tb Margarine 
      1 tb Sugar                                    Plain Lowfat Yogurt 
      1 c  Flour                           
  
  Keywords: Breakfast 
   
  Make the cheese filling by beating cottage cheese, pot cheese, 1 egg and 
  sugar together.  Combine the flour and milk with the 3 eggs.  Beat to make 
  a smooth batter. 
   
  Heat a 6- or 8-inch skillet.  Coat with vegetable oil and pour in 2 to 3 
  tablespoons of the batter.  Tilt the pan to distribute the batter over the 
  bottom of the skillet.  Cook until the dough is firm and browned. 
   
  Remove from the pan and place on a lightly-oiled plate with browned side 
  up. Spoon 1 tablespoon of filling onto the edge of the pancake. Roll up by 
  bringing the edge with the filling to the center of the pancake, fold in 
  each side, and fold over once more to make a sealed pouch. Continue with 
  the rest of the batter. 
   
  When ready to serve, heat the margarine in a skillet.  Fry the blintzes 
  until golden brown on all sides. Serve with yogurt. 
   
  Serves 6 
   
  One Serving of 2 Blintzes= Calories: 272 Carbohydrates: 20 Protein: 16 Fat: 
  14 Sodium: 150 Potassium: 178 Cholesterol: 193 
   
  Exchange Value: 2 Lean Meat Exchanges + 1 Bread Exchange + 2 Fat Exchanges 
   
  Source: Holiday Cookbook, American Diabetes Association, ISBN 
  0-13-024894-0, by Betty Wedman, M.S.,R.D.