Using low-fat dairy products, cutting down on egg yolks and baking the filled pancakes, rather than frying them, lightens these Jewish favorites considerably.
To make pancakes: Combine all ingredients in a blender or food processor; process until smooth and transfer to a bowl.
Coat an 8-inch nonstick skillet with nonstick cooking spray and heat it over medium heat. Pour in 2 tablespoons of the batter, tilting the pan slowly to cover the bottom. Cook until the underside is golden, about 15 seconds. Slip the pancake onto a plate and set aside. Repeat with the remaining pancake batter, stacking the cooked pancakes.
To make filling and bake blintzes: Squeeze the moisture from the cottage cheese by wrapping it in cheesecloth and squeezing firmly or by putting it in a fine strainer and pressing with a rubber spatula. (You should end up with about 1 cup dry cottage cheese.) Place the cottage cheese in a food processor or blender, along with cream cheese, egg white, sugar, lemon zest and vanilla; blend until smooth.
Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish or a baking sheet lightly with nonstick cooking spray. Spoon about 2 tablespoons filling in the center of each pancake. Fold bottom of pancake up over filling. Fold opposite sides of pancake in toward center. Roll up to completely enclose the filling, forming a cylinder. Place the blintzes seam-side down in the prepared baking dish.
Bake for 15 to 20 minutes, or until a knife inserted in the center of a blintz feels hot. To serve, top each blintz with sour cream and preserves, applesauce or berries.
Make Ahead Tip: Prepare through Step 4, covered and refrigerate overnight.
1 starch, 1 other carbohydrate, 2 lean meat, 1 fat