|Skim milk||2⁄3 Cup (10.67 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Grated orange rind||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Non fat sour cream||1 1⁄2 Cup (24 tbs)|
|Blueberries||2 Cup (32 tbs)|
|Applesauce||1 Cup (16 tbs)|
In a blender, process the milk, flour, egg and baking powder until smooth, scraping down the sides of the container as needed.
Coat a small no-stick frying pan with no-stick spray.
Place the pan over medium-high heat.
Pour in about 3 tablespoons 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.
In a small bowl, mix the honey, orange rind, cinnamon and 1 cup sour cream.
To fill, lay each blintz on a counter.
Spoon 1 rounded tablespoon of the filling onto the middle.
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 no-stick frying pan with no-stick spray.
Heat over medium heat.
Add the oil and saute the blintzes for a few minutes on each side to lightly brown.
Serve topped with the blueberries, applesauce and remaining l/2 cup sour cream.