Pineapple Blintzes Recipe

Spoon the yogurt into a yogurt cheese funnel or a sieve lined with cheesecloth.
Place over a bowl and set aside to drain for 20 minutes.
Transfer to a bowl and fold in the pineapple.
Meanwhile, place the egg whites in a medium bowl and whisk until frothy.
Whisk in the milk and honey.
Add the flour and baking powder; mix well.
Coat a small no-stick frying pan with no-stick spray.
Place over medium heat and allow to warm for a few minutes.
Add about 14 cup batter to the pan and tilt the pan in all directions to spread the batter thinly all over the bottom.
Cook for about 1 minute, or until browned on the underside.
Carefully flip the blintz and brown the other side for about 30 seconds.
Turn the blintz out onto a wire rack.
Repeat until you've used all the batter.
You'll have about 12 blintzes.
To serve, divide the pineapple filling among the blintzes, spooning it down the center of each.
Fold in the sides.