Blintzes:

1 cup skim milk
3/4 cup all-purpose flour
1/4 cup Eggbeaters
2 tsp. Splenda
Dash salt

Filling:

1 1/2 cups nonfat or low-fat cottage cheese, drained
1/4 cup finely chopped peeled fresh peach
2 T. Splenda
1 T. orange marmalade
1/4 tsp. vanilla

Sauce:

1/2 cup vanilla nonfat or low-fat yogurt
1 T. honey
2 fresh peaches peeled, pitted, and thinly sliced

Combine blintz ingredients in medium mixing bowl. Beat with whisk until batter is smooth. Spray 7-inch non-stick skillet with non-stick vegetable cooking spray. Heat skillet over medium-high heat. Add 3 scant T. batter to skillet, tilting skillet to coat bottom. Cook for 30 seconds to 1 minute, or until blintz is lightly browned on both sides, turning blintz over after half the time. Repeat with remaining batter, stacking blintzes between sheets of wax paper. (Spray skillet with nonstick vegetable cooking spray between blintzes.) Set aside. Combine filling ingredients in small mixing bowl. Set aside. In small bowl, combine sauce ingredients. Set aside. Spoon 3 scant T. filling down center of each blintz. Roll up. Place blintzes on serving plates. Arrange peach slices and spoon sauce evenly over blitzes. Tip: Drained canned peaches in juice or frozen peaches can be substituted for fresh peaches

Yield: 5 servings
Serving size: 2 blintzes

Calories: 209
Fat: 1g