Diabetic Strawberry Blintzes - cooking recipe

Ingredients

Pancakes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon oil
1 egg
1 1/4 cups milk
Filling
1 cup cottage cheese
1 (3 ounce) package cream cheese, softened
1 tablespoon lemon rind
14 teaspoons artificial sweetener
Strawberry Sauce
2 cups frozen unsweetened strawberries, thawed
3 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon almond extract
6 teaspoons artificial sweetener

Preparation

Pancakes:
Combine all ingredients. Batter should be thin so add more milk if needed.
FILLING:
Puree cottage cheese and cream cheese in blender. Add lemon rind and juice.
Place in top of double boiler over hot water.
Cover.
Stir occasionally.
Prepare strawberry sauce:
In heavy saucepan cook strawberries in 2 tbsps water over medium heat til soft. Dissolve cornstarch in 1 tbsp of cold water. Add to strawberries and cook, stirring constantly, until mixture thickens.
Stir in almond extract.
Remove from heat.
Stir in artificial sweetener.
Prepare pancakes:
Fry six large pancakes, one at a time. Stack with paper towels between pancakes.
Stir artificial sweetener into hot filling.
To serve, place a spoonful of filling on each pancake.
Roll pancake around filling, placing edges underneath.
Spoon warm strawberry sauce over blitzes and serve immediately.