---------- Recipe via Meal-Master (tm) v8.04

Title: Blintzes With Raspberry Sauce
Categories: Breakfast, Crepes
Yield: 10 Servings

16 oz Low-fat cottage cheese
- (1%)
3 tb Egg Beaters(R) 99% egg
- substitute
1/2 ts Sugar
10 Prepared crepes
Crepes:
1 c Flour
1 c Skim milk
1/2 c Egg Beaters(R) 99% egg
- substitute
1 tb Margarine; melted
Raspberry Sauce:
16 oz Pkg frozen raspberries; thawed
2 tb Sugar

Crepes:

In medium bowl, blend flour, milk, Egg beaters, and margarine; let
stand 30 minutes.

Heat lightly greased 8" non-stick skillet or crepe pan over
medium-high heat. Pour in scant 1/4 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 tb 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 minutes more or until golden
brown. Top with Raspberry Sauce.

Raspberry Sauce:

In blender or food processor; puree 16 oz pkg thawed frozen
raspberries; strain. Stir in 2 tb sugar.

Per 1 blintz: 161 Calories, 2 g Fat

Recipe FROM: Diet Delights Cookbook, Feb 1993

Posted by: <ctlindab@usa.nai.net>

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