*  Exported from  MasterCook  *

                      BLINTZES WITH RASPBERRY SAUCE

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

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