Recipe - Blintzes With Raspberry Sauce

1 16oz container lowfat
cottage cheese; 1% milkfat
3 tablespoon Egg Beaters(TM) 99% egg
substitute
One half teaspoon Sugar
10 Prepared Crepes

CREPES
1 cup Flour
1 cup Skim milk
One half cup Egg Beaters(TM) 99% egg
substitute
1 tablespoon Maragarine; melted

For Crepes:
In medium bowl, blend flour, milk, Egg beaters and margarine;let stand
30 minutes.

Heat lightly greased 8inch nonstick skillet or crepe pan over mediumhigh
heat. Pour in scant One fourth 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 seamside 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 CookbookFeb.1993

Posted to MCRecipe 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