Peach Blintzes - serves 4
1 cup low-fat cottage cheese, at room temperature
3 ounces light cream cheese, at room temperature
1/2 tsp vanilla
4 fat-free 8-inch flour tortillas
1 peach, peeled, pitted, and sliced
Sauce:
1/2 cup water
2 tbsp sugar
2 tbsp lemon juice
3 peaches, peeled, pitted, and thinly sliced
Beat cottage cheese, cream cheese, and vanilla until well blended.
Heat a 10-inch nonstick skillet. Briefly heat one tortilla over medium heat just until soft, turning once.
Remove tortilla from pan; spoon 1/4 of cheese mixture into center. Top with 1/4 of peach slices.
Fold two sides of tortilla to center. Roll up from narrow end to enclose filling. Repeat with remaining filling and tortillas.
Heat filled tortillas over medium-low heat until browned. Serve with warm sauce.
Sauce:
Combine water, sugar, and lemon juice in small saucepan. Bring to a boil. Boil, uncovered, 5 minutes. Remove from heat. Stir in peaches.