---------- 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® 99% egg
 :          substitute
     1/2 ts sugar
      10    prepared Crepes

 :          CREPES:
       1 c  flour
       1 c  skim milk
     1/2 c  Egg Beaters® 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.

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 NOTES: Serving 1 blintz Calories 161 each Fat 2 grams

 Recipe By: Diet Delights Cookbook---Feb.1993

 From: [email protected]

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