---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pancakes, Jewish, Breakfast
       Yield: 6 servings
       1 c  Dry Cottage Cheese
       1 c  Pot Cheese -or- Lowfat
            -Ricotta Cheese
       1    Egg
       1 tb Sugar
       1 c  Flour
       1 c  Lowfat Milk
       3    Eggs
            Vegetable Oil
       2 tb Margarine
            Plain Lowfat Yogurt
   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
   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,