| 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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