|All purpose flour||1⁄2 Cup (8 tbs), unsifted|
|Low fat milk||2⁄3 Cup (10.67 tbs)|
|Egg white||1 Large|
|Non stick cooking spray||1|
|Low fat cottage cheese||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Ground cinnamon||1 Pinch|
In a medium size bowl, combine the flour and salt.
In a small bowl, combine the milk and egg white.
Make a well in the center of the flour, add the milk mixture, and stir just to combine.
Coat a 7 inch nonstick skillet with the cooking spray and set over moderately high heat.
When the skillet is hot, pour in 2 tablespoons of the batter, rotating the pan to make a thin pancake.
Cook for 30 seconds or until set, flip, and cook 20 to 30 seconds longer or until the blini is 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.