Blintzes with raspberry sauce

10 Servings

Ingredients

Quantity Ingredient
1 % milkfat

Directions

16 oz container low-fat cottage : cheese --

3 TB Egg Beaters=AE 99% egg

: substitute

½ ts sugar

10 prepared Crepes

: CREPES:

1 c flour

1 c skim milk

½ c Egg Beaters=AE 99% egg

: substitute

1 TB maragarine -- melted

For Crepes: In medium bowl, blend flour, milk, Egg beaters and margarine;let stand 30 minutes. Heat lightly greased 8-inch non-stick skillet or crepe pan over medium-high heat. Pour in scant ¼ cup batter, tilting pan to cover bottom. Cook 1 to 2 minutes;turn crepe and cook 30 seconds to 1 minute more. Place on waxed paper, Stir batter and repeat to make a total of 10 crepes.

In small bowl, combine cottage cheese, egg beaters and sugar; spread about 2 tablespoonfuls mixture down center of each crepe. Fold crepes into thirds; fold top and bottom of each crepe to meet in center forming blintzes. In lightly greased nonstick skillet, over medium heat,place blintzes seam-side down; cook for 4 minutes or until golden brown. Turn over and cook 4 more minutes or until golden brown. Top with Raspberry Sauce....

RASPBERRY SAUCE: In blender or food processor;puree 1 (16oz.) package thawed frozen raspberries; strain. Stir in 2 tablespoons sugar.

~ - - - - - - - - - - - - - - - - - NOTES : Serving 1 blintz Calories 161 each Fat 2 grams Recipe By : Diet Delights Cookbook---Feb.1993 From: Ctlindab@...

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