2/3 cup fat-free milk
1/3 cup whole grain pastry flour
1/4 cup liquid egg substitute
1/2 tsp. baking powder
1 1/2 cups low-fat sour cream
2 tbsp. honey
1 tbsp. grated orange peel
1/4 tsp. ground cinnamon
1 tsp. canola oil
2 cups blueberries
1 cup applesauce

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

Coat a small nonstick skillet with cooking spray. Place the pan over medium-high heat. Ladle in about 3 tbsp 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. You should have 8.

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

Spoon 1 rounded tablespoon of the filling onto the middle of each blintz. 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 nonstick skillet with cooking spray. Place over medium heat until hot. Add the oil and cook the blintzes for a few minutes on each side to lightly brown.

Serve topped with the blueberries, applesauce, and the remaining 1/3 cup sour cream.

Makes 8 servings