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Blintzes with Raspberry Sauce

 

22

Yield

3

servings

Prep

45

min

Cook

15

min

Ready

60

min

Low Cholesterol, Trans-fat Free
 

Ingredients

16 ounces cottage cheese (low-fat 1%)
3 tablespoons liquid egg substitute
½ teaspoon sugar
10 each crepes
prepared
*
Crepes
1 cup all-purpose flour
1 cup milk, skim
½ cup liquid egg substitute
1 tablespoon margarine
melted

Directions

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

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

Pour in scant ¼ 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 (16ounce ) package thawed frozen raspberries; strain.

Stir in 2 tablespoons sugar.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 28319% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 171mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 50g
Vitamin A 7% Vitamin C 1%
Calcium 18% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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