Total Calories: 114
In a mixing bowl, stir together the flour, sugar and salt. Combine the ½ cup of egg substitute, and milk and gradually add to the flour mixture.
Pour 2 tablespoons of the batter into a hot non-stick frying pan lightly coated with non-stick spray. Quickly swirl the batter to coat the bottom of the pan evenly and cook over medium heat until the edges begin to pull away from the pan and the bottom begins to turn golden. Loosen and turn out of the pan onto a paper towel. Repeat until all the batter has been cooked.
Stir the cottage cheese, egg substitute, vanilla extract and cinnamon together. Place a blintz leaf cooked side up and spoon 1 tablespoon of the cottage cheese mixture into the center. Fold the side into the center and roll the blintz up. Repeat with the remaining blintzes.
In a saucepan, sauté the blueberries in the water until the juice flows. Stir in the cornstarch and sugar and continue cooking until the sauce thickens.
Brown the blintzes on all sides in a small amount of polyunsaturated margarine. Serve hot topped with the blueberry sauce.
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