1 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. (4 med.) eggs
1 c. skim milk
2 tbsp. butter
1 c. lowfat cottage cheese, sieved
Artificial sweetener equivalent to 2 tbsp. sugar
1/4 tsp. cinnamon

Sift flour, baking powder and salt together. Beat 1/2 cup eggs, skim milk and half the butter and slowly add to flour mixture. Stir to form smooth batter, which will be thin.

Grease a 6-inch skillet with remaining butter, lightly, then pour 1/8 cup batter into the skillet. (Tilt pan so batter completely covers bottom.) Cook until top of pancake is dry and bubbly, then turn onto brown paper or paper towel. Make another 11 pancakes. Grease skillet when necessary.

Mix sieved cottage cheese, sweetener, cinnamon and remaining 1/2 cup of eggs. Turn brown side of each pancake up and place 1 tablespoon of filling in center. Fold over sides, then ends, to seal; set to one side.

Refrigerate until ready to serve. About 10 minutes before serving, melt some butter in large skillet and with flap side down, lightly brown each blintz; turn and brown other side. Serve warm.