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1
Preheat oven to 350 degrees.
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2
Butter an 8-inch square dish with 2-inch high sides (2 qt pan).
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3
For the blintz: Place cream cheese, cottage cheese, the egg yolk, 1 Tbs.
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4
of sugar, 1 Tbs.
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5
of flour and vanilla in a blender container.
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6
Blend on low speed till smooth, stopping and scraping down side of container once.
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7
Transer cheese mix to bowl: set aside.
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8
Don't wash blender.
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9
Place the 3 Large eggs, lowfat sour cream, lowfat milk, butter and lemon peel in blender container.
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10
Blend on medium speed till smooth.
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11
Add in combined 1/2 c. flour, 1/4 c. sugar and the 1 teaspoon baking pwdr.
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12
Blend on high speed till smooth.
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13
Pour half of the batter into the baking dish.
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14
Drop small spoonfuls of cheese mix in proportionately spaced rows on top of batter.
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15
Pour remaining batter on top.
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16
Bake till puffy and edges begin to turn golden brown, about 45 min.
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17
For the topping: Combine berries and syrup in a small saucepan.
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18
Heat over low heat till hot, stirring occasionally.
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19
Cold blintz on wire rack for 5 min.
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20
To serve, cut into squares; top with berries.
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21
NOTES : This is a streamlined version of the traditional cheese-filled blintz.
