1/2 c. unsifted all-purpose flour
Pinch of salt
2/3 c. low-fat (2%) milk
1 lg. egg white
1/4 tsp. butter
1/2 c. low-fat cottage cheese
2 tsp. honey
1/8 tsp. ground ginger
Pinch of ground cinnamon

In a medium bowl, combine the flour and egg white. Make a well in the center of the flour, add the milk mixture and stir just to combine. Grease the bottom of the skillet with the butter and set over moderately high heat.

When the skillet is hot, pour in 2 tablespoons of the batter, rotating the pan the make a thin pancake. Cook for 30 seconds or until set, flip and cook 20-30 seconds longer or until golden. Transfer to a plate, top with a sheet of wax paper and repeat until all the batter is used.

Place the cottage cheese, honey, ginger and cinnamon in a food processor or electric blender and whirl for 1 minute. Spread each blini with a tablespoon of the cheese mixture; fold in half, then fold in half again or roll. Arrange on a plate with mint leaves and a dollop of apricot preserves. Makes 8.