---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Blintzes With Raspberry Sauce
  Categories: Breakfast
       Yield: 10 servings
  
  
        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.
   
   ~ - - - - - - - - - - - - - - - - -
   
   NOTES : Serving 1 blintz Calories 161 each Fat 2 grams
   
   Recipe By     : Diet Delights Cookbook---Feb.1993
   
   From: Ctlindab@usa.Nai.Net
  
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