Cherry Vanilla Blintzes

Preheat oven to 350 degrees F. In a blender combine milk, flour, sugar, salt, and almond extract. Cover and blend until smooth.

Coat an 8-inch skillet with cooking spray; heat over medium-high heat. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter evenly. Cook 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with remaining batter, coating skillet with cooking spray as necessary. If crepes are browning too quickly, reduce heat to medium.

Lightly coat six 2 1/2-inch muffin cups with cooking spray. Gently nestle crepes into prepared cups, pleating as necessary to fit. In a medium bowl stir yogurt, cherries, egg, cornstarch, and salt. Spoon into crepe-lined cups.

Bake 20 to 25 minutes or until filling registers 160 degrees F. Cool in muffin cups 5 minutes. Gently remove from muffin cups. Sprinkle each blintz with powdered sugar and serve with an additional cherry (thaw, if frozen).