Blintzes With Raspberry Sauce

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

Title: Blintzes With Raspberry Sauce
Categories: Breakfast
Yield: 10 servings


16 oz container low-fat cottage
: cheese --
1 % milkfat
3 TB Egg Beaters=AE 99% egg
: substitute
1/2 ts sugar
10 prepared Crepes
: CREPES:
1 c flour
1 c skim milk
1/2 c Egg Beaters=AE 99% egg
: substitute
1 TB maragarine -- melted

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.

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NOTES : Serving 1 blintz Calories 161 each Fat 2 grams

Recipe By : Diet Delights Cookbook---Feb.1993

From: Ctlindab@usa.Nai.Net

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