Cheese Blintzes:

2/3 cup skim milk
1/3 cup whole-wheat flour
1/4 cup fat-free egg substitute
1/2 teaspoon baking powder

2 tablespoons honey
1 tablespoon grated orange rind
1/4 teaspoon ground cinnamon
1 1/2 cups nonfat sour cream

1 teaspoon oil
2 cups blueberries
1 cup applesauce

In a blender, process the milk, flour, egg and baking powder until smooth, scraping down the sides of the container as needed.

Coat a small no-stick frying pan with no-stick spray. Place the pan over medium-high heat. Pour in about 3 tablespoons batter and swirl it around to coat the bottom of the pan.

Cook the blintz for about 1 minute, or until the top is dry and the bottom is lightly browned. Flip the blintz out onto a rack or tea towel by turning the pan upside down. Continue making blintzes with the remaining batter.

In a small bowl, mix the honey, orange rind, cinnamon and 1 cup sour cream.

To fill, lay each blintz on a counter. Spoon 1 rounded tablespoon of the filling onto the middle. Fold the bottom of the blintz over the filling. Then fold in the sides. Finish by rolling the whole thing up into a little pouch.

Coat a large no-stick frying pan with no-stick spray. Heat over medium heat. Add the oil and saute the blintzes for a few minutes on each side to lightly brown.

Serve topped with the blueberries, applesauce and remaining 1/2 cup sour cream.

Preparation time: 10 min.
Cooking time: 20 min.
8 servings. Per blintz: 112 calories, 0.9 g.fat. trace cholesterol: 74 mg. sodium.