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BLINTZES "CHEESE" WITH BLUEBERRY SAUCE
Yummmmmmmmmmmmmmmmm, and the kids go wacky for this stuff, and oh so many ways to fill'em....enjoy!
These Hanukkah desserts are appropriate to this holiday, since cheese delicacies are a typical off offering.

Sauce

2 cups frozen blueberries, thawed
1/4 to 1/3 cup light brown sugar, to taste
dash lemon juice
2 tablespoons cornstarch
Pancake batter
1 ½ cups whole wheat pastry flour
½ teaspoon salt
3 egg substitutess, beaten
1 1/4 cups water
1 cup soymilk
2 tablespoons safflower oil

Filling

1 ½ pounds soft, well-mashed tofu
3 tablespoons honey, or to taste
1 teaspoon lemon juice
½ teaspoon cinnamon
Combine the blueberries, sugar, and lemon juice in a food processor. Pulse on and off until the blueberries are coarsely chopped. Sprinkle in the cornstarch and pulse on and off a few more times. Transfer the mixture to a saucepan and bring to a simmer. Simmer until the mixture has thickened. Remove from the heat and let cool to room temperature. The filling may be done ahead of time and refrigerated. Bring to room temperature before serving.
Combine the flour and salt in a mixing bowl. In another bowl, combine the egg substitute with the water, soymilk, and oil. Stir until well blended. Make a well in the flour and pour the wet mixture in. Stir vigorously just until smoothly combined -- don't overbeat.
Heat a 6- or 7-inch nonstick skillet. When it is hot enough to make a drop of water sizzle, drop a scant 1/4 cupful of batter in and swirl it around until it coats the skillet. Cook on both sides until golden. Remove to a plate and repeat until the batter is used up.
Combine the ingredients for the filling in a small mixing bowl. If the "cheese" seems very dry, add a bit of soy milk to give it a creamier consistency. Divide the mixture among the pancakes and fold as instructed in the accompanying illustration. Serve at room temperature, passing the sauce around for guests to spoon over their blintzes.
Makes 16 blintzes, 2 per serving