Instructions: Beat first 6 ingredients at medium speed with an electric mixer until smooth. Cover and chill 1 hour.

Coat bottom of a 6-inch crepe pan or nonstick heavy skillet with cooking spray; place over medium heat until hot.

Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 30 seconds or until crepe can be shaken loose. Turn and cook about 30 seconds. Place crepe on a dish towel to cool. Repeat with remaining batter.

Process cottage cheese, vanilla, and 1/4 cup sugar in a food processor or blender until smooth, stopping to scrape down sides; fold in almonds.

Spoon 1 1/2 tablespoons cottage cheese mixture down unbrowned side of each crepe. Roll up crepe, jellyroll fashion, and place 2 crepes, seam-side down, on each individual plate. Drizzle with Blueberry-Amaretto Sauce; sprinkle with powdered sugar, if desired.

For Blueberry-Amaretto Sauce: Whisk together first 3 ingredients in a small nonaluminum saucepan until smooth; add blueberries, and cook over medium heat, stirring constantly, 7 minutes or until thickened. Remove from heat; stir in lemon juice. Cool. (Makes 1 cup)

This recipe yields 8 servings.

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