| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Veglife1 | 8 | servings | |
INGREDIENTS
| 1/4 | c | Sun-dried tomatoes; (dry–not in oil) |
| 1 | md | Onion; finely chopped |
| 1/2 | c | Frozen petite peas; thawed |
| 10 | oz | Artichoke hearts; (frozen or canned) |
| 5 | oz | Light cream cheese |
| 5 | oz | Lowfat cottage cheese |
| 1 | lg | Egg |
| Salt & freshly ground pepper to taste | ||
| 4 | Egg whites | |
| 1 | Pinches salt | |
| Cooking spray or oil | ||
| 8 | Herbed Angel Crepes |
INSTRUCTIONS
Preheat oven to 325 F and lightly spray 2 cookie sheets. Place dried tomatoes in a small bowl and pour boiling water over to cover. Set aside until plumped, about 10 minutes. Lightly spray a nonstick skillet with oil, and saute onion until translucent. Transfer onions to a large mixing bowl. Drain tomatoes, cop, and add to bowl, along with peas. Cook frozen artichokes according to package directions. If using canned artichokes, pour boiling water over and set aside 5 minutes to remove metallic taste. Drain, chop, and add to boil. In a food processor, combine cream cheese, cottage cheese, and egg. Process until smooth. Fold into vegetable mixture. Season with salt & pepper. With an electric mixer, beat egg whites and salt until stiff peaks form. Fold egg whites into vegetable mixture. Arrange crepes on prepared baking sheets. Working quickly, place 1/8 of souffle mixture on one half of each crepe, and fold over. Bake in center of oven for 25 to 30 minutes, until souffle mixture is puffed and crepes are golden. Serve immediately. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
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