| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast | 10 | Servings | |
INGREDIENTS
| 1 | 16oz container low-fat cottage cheese; 1% milkfat | |
| 3 | tb | Egg Beaters(TM) 99% egg substitute |
| 1/2 | ts | Sugar |
| 10 | Prepared Crepes | |
| 1 | c | Flour |
| 1 | c | Skim milk |
| 1/2 | c | Egg Beaters(TM) 99% egg substitute |
| 1 | tb | Maragarine; melted |
INSTRUCTIONS
CREPES 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 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 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. Recipe By : Diet Delights Cookbook---Feb.1993 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 00:14:10 -0500 From: ctlindab@usa.nai.net NOTES : Serving 1 blintz Calories 161 each Fat 2 grams
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