|Lasagna noodles||6 , uncooked|
|Part skim ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Grated orange rind||1 Teaspoon|
|Orange extract||1⁄4 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Cornstarch||2 1⁄2 Teaspoon|
|Frozen sweet cherries||1 1⁄2 Cup (24 tbs), thawed|
|Water||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
Cook noodles according to package directions, omitting salt and fat Drain and set aside.
Combine cheese and next 4 ingredients in a small bowl, stirring well.
Spread cheese mixture evenly on one side of lasagna noodles.
Roll la-sagna noodles up jellyroll fashion, beginning at narrow end.
Arrange rolls, seam side down, in a 10- x 6- x 2-inch baking dish that has been coated with cooking spray.
Cover and bake at 350° for 15 minutes or until thoroughly heated.
Combine 2 tablespoons sugar and cornstarch in a saucepan.
Add cherries and water, stirring gently to combine.
Cook over medium heat until mixture is thickened, stirring constantly.
Remove from heat; stir in 1 teaspoon vanilla.
Spoon sauce evenly over blintzes.