Strawberry Blintzes
Pancakes (recipe [page 14]) 1 cup cottage cheese (small curd) 4-oz. pkg. cream cheese 1½ tbsp. lemon rind 3 tbsp. lemon juice ¼ cup sugar 10-oz. pkg. frozen strawberries (thawed) 1 tbsp. lemon juice ¼ tsp. almond extract
Heat oven to 400° (mod. hot). Combine cottage cheese, cream cheese, lemon rind, the 3 tbsp. lemon juice, and sugar; whip until creamy. Place ¼ cup filling on each pancake and roll up. Place rolled side down in 11×7″ baking dish. Heat in oven for 10 min. just before serving. Heat the strawberries, the 1 tbsp. lemon juice, and almond extract. Spoon over pancakes. Serve immediately. 6 servings.