Blueberry Blini

It is important that the ingredients are all warm or room temperature so that the yeast can rise. You can make the filling while the ingredients are coming to room temperature or warming up.

To make the blueberry sauce:

1. Place the blueberries, sugar, lemon juice, cinnamon and water in a non reactive pan and set on low to cook the berries. Do not stir too often as you will break the berries more than necessary.

2. Just before serving the blini, mix 1 teaspoon corn starch with 2 tablespoons of water and add the mixture to the blueberry syrup.

3. Stir while cooking until the syrup becomes clear and is slightly thickened.

To make the filling:

1. Crumble the tofu into a small bowl.

2. Add the soy yogurt and mix and mash together.

3. Add the sweetener and the nutmeg and lemon juice and mix well.

To make the batter:

1. Put the warm soy milk, sugar yeast and 1/2 of the flour in a bowl and gently whisk together. Be careful so as not to kill the yeast.

2. Place the mixture in a warm spot and allow the yeast to rise for 1/2 hour.

3. When the yeast begins to bubble, gently stir the mixture from time to time so that the ingredients are well mixed.

4. Add the remaining ingredients for the batter and gently stir together. It will be a thick smooth batter.

To make the blini:

1. Spray a small frying pan with vegetable oil.

2. Ladle a small amount of batter onto the hot pan and rotate the pan to evenly coat with the batter.

3. The underside of the blini is done when small bubbles appear on the top side. Turn the blini over and cook on the other side.

To assemble:

1. Put a small amount of filling in each blini “pancake”, and fold the sides in as an envelope.

2. You can set the blini in a warm oven until they are all prepared.

3. Serve the blini with the sauce and enjoy.