Vanilla Blintzes with Berry Sauce

Filling 1 cup vanilla lowfat yogurt 1 cup farmer?s cheese 1/8 teaspoon cinnamon, optional Sauce 3 tablespoons water 1 tablespoon sugar 1/2 teaspoon potato starch 12 ounces frozen blueberries or strawberries Pancake 12 tablespoons matzoh meal 6 eggs 2 tablespoons sugar 1 cup low fat milk 2 tablespoons butterIn a small bowl, mix together, yogurt, farmer?s cheese and cinnamon, if using. Set aside.In a medium sauce pan, add 3 tablespoons water, sugar and potato starch. Stir together. Add berries of choice and cook over medium high heat until mix-ture comes to a boil; reduce heat and cook for an additional 8 to 10 minutes, stirring often, or until mixture thickens and berries are soft. Set aside; mix-ture can be warmed up just before serving.In a 10-inch nonstick pan, heat ? teaspoon butter and brush around pan. Once hot, add ? cup batter and turn pan so batter spreads to fill the bottom of the pan. Cook for 2-3 minutes or until lightly browned. Flip and cook on the other side for about a minute. Remove from the pan and place on a plate. Repeat with the rest of the bat-ter. You should have 8 very thin pancakes. (Note: there is a little extra batter just in case your first pancake does not look as good as the oth-ers.)Once all the pancakes have been cooked, lay 1 pancake on a flat surface, nicer side should be facing down on the surface. Place 4 table-spoons of filling in center and fold up bottom to cover filling. Fold down the top, and then fold in the sides. Place folded side down on a plate. Repeat with remaining pancakes. These can be made a day ahead; cover and chill until ready to fry.Heat 2 teaspoons butter in nonstick pan over medium high heat. Add 4 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.Serves eight.Nutrition values per serving: 250 calories, 12 g fat (8 g saturated), 27 g carbohydrates, 1 g fiber, 10 g protein, 37 mg cho-lesterol, 228 mg sodium.Dannon Company