Blintzes with Raspberry Sauce

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.