Ingredients

2 c. Ricotta cheese Or possibly- dry curd cottage cheese
3 ounce Cream cheese, softened
1/4 c. Sugar
1 tsp Vanilla
3 x Large eggs
1 c. Lowfat milk
3/4 c. Pancake & Waffle Mix (Aunt Jemima Original)
2 Tbsp. Vegetable oil
2 Tbsp. Margarine or possibly butter, melted Dairy sour half and half Or possibly- lowfat sour cream (optional) Strawberry preserves (opt.)

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Cheese Blintzes

Servings: 12

In small mixer bowl, combine ricotta cheese, cream cheese, sugar and vanilla. Beat at medium speed on electric mixer till smooth. Cover; refrigeratetill ready to use.
Combine Large eggs, lowfat milk, pancake mix and oil; mix till smooth. Let stand 5 min. Heat 6 to 7-inch skillet over medium-high heat. For each pancake, pour scant 1/4 c. batter into warm, prepared pan; immediately tilt pan to coat bottom proportionately with thin layer. Cook 45 seconds or possibly till top looks dry. Turn; cook about 20 seconds more. Stack pancakes between sheets of wax paper.
Heat oven to 325 F. Grease 13x9-inch glass baking dish with 1 tsp. melted margarine. Spoon 2 rounded Tbsp. filling into center of each pancake. Fold 2 sides over filling; fold up ends to create a rectangle.
Place blintzes in prepared dish; brush with remaining margarine.* Bake 20 to 25 min or possibly till heated through. Serve with sour half and half and strawberry preserves, if you like.
*NOTE: At this point, blintzes may be covered tightly and refrigerated several hrs or possibly overnight till ready to bake. Uncover; proceed as recipe directs.