Artichoke Souffles In Herbed Angel Crepes

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Veglife1	8	Servings

INGREDIENTS

1/4	c	Sun-dried tomatoes
		drynot in oil
1		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		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 68 Calories From Fat: 10 Total Fat: 1.1g Cholesterol: 24mg Sodium: 264.3mg Potassium: 361mg Carbohydrates: 9.1g Fiber: 2.9g Sugar: 3.2g Protein: 6.9g