STRAWBERRY BLINTZES

FOR THE PANCAKES:
1 cup Bisquick Mix
1 cup milk
1 egg
FOR THE FILLING:
1 cup small curd cottage cheese
4 ounces cream cheese, softened
1 1/2 tablespoons lemon rind
4 tablespoons lemon juice, divided use
1/4 cup sugar
FOR THE TOPPING:
1 (10 ounce) package frozen strawberries, thawed
1/4 teaspoon almond extract

TO MAKE THE PANCAKES:
Stir together the Bisquick, milk, and egg just until combined. Cook on lightly greased griddle or skillet; set aside. This makes six 5-inch pancakes

Preheat oven to 400 degrees F.

TO MAKE THE FILLING:
Whip cottage cheese, cream cheese, lemon rind, 3 tablespoons lemon juice, sugar until creamy; set aside.

TO MAKE THE TOPPING:
Heat strawberries, the remaining 1 tablespoon lemon juice, almond extract; keep warm.

TO PREPARE THE BLINTZES:
Place 1/4 cup filling on each pancake: roll up. Put folded side down in an 11x7 inch baking dish.

Heat in oven for 10 minutes before serving.

TO SERVE:
Spoon topping over pancakes. Serve immediately.

Makes 6 servings
Source: Bisquick