Blintzes With Raspberry Sauce Recipe

1. 1

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

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   Heat lightly greased 8-inch non-stick skillet or possibly crepe pan over medium-high heat.

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   Pour in scant 1/4 c. batter, tilting pan to cover bottom.

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   Cook 1 to 2 min;turn crepe and cook 30 seconds to 1 minute more.

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   Place on waxed paper, Stir batter and repeat to make a total of 10 crepes.

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   In small bowl, combine cottage cheese, egg beaters and sugar; spread about 2 tablespoonfuls mix down center of each crepe.

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   Fold crepes into thirds; fold top and bottom of each crepe to meet in center forming blintzes.

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   In lightly greased nonstick skillet, over medium heat,place blintzes seam-side down; cook for 4 min or possibly till golden.

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   Turn over and cook 4 more min or possibly till golden.

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    Top with Raspberry Sauce....

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    RASPBERRY SAUCE:In blender or possibly food processor;puree 1 (16oz.)

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    package thawed frzn raspberries; strain.

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    Stir in 2 Tbsp.

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    sugar.

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    NOTES : Serving 1 blintz

* Per serving · 4 servings · Values may vary.

No additional tips available.