Blintzes With Raspberry Sauce Recipe

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Blintzes With Raspberry Sauce Recipe

 



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Blintzes With Raspberry Sauce

 

Ingredients

1 no ingredients



 

Preparation

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: [email protected]

 

 

Servings: 10

 

 

 

 


 

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