Blintzes with Raspberry Sauce
Yield
3 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cottage cheese (low-fat 1%)
|
|
| 45 | ml |
liquid egg substitute
|
|
| 2.5 | ml |
sugar
|
|
| 1E+1 | each |
crepes
prepared |
* |
| Crepes | |||
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
milk, skim
|
|
| 118 | ml |
liquid egg substitute
|
|
| 15 | ml |
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.
