Blintzes With Raspberry Sauce Recipe

• 1 x 16oz container low-fat cottage cheese, 1% milkfat
• 3 Tbsp. Egg Beaters(TM) 99% egg substitute
• 1/2 tsp Sugar
• 10 x Prepared Crepes
• 1 c. Flour
• 1 c. Skim lowfat milk
• 1/2 c. Egg Beaters(TM) 99% egg substitute
• 1 Tbsp. Maragarine, melted

1. For Crepes:In medium bowl, blend flour, lowfat milk, Egg beaters and margarine;let stand 30 min.
2. Heat lightly greased 8-inch non-stick skillet or possibly crepe pan over medium-high heat.
3. Pour in scant 1/4 c. batter, tilting pan to cover bottom.
4. Cook 1 to 2 min;turn crepe and cook 30 seconds to 1 minute more.
5. Place on waxed paper, Stir batter and repeat to make a total of 10 crepes.
6. In small bowl, combine cottage cheese, egg beaters and sugar; spread about 2 tablespoonfuls mix down center of each crepe.
7. Fold crepes into thirds; fold top and bottom of each crepe to meet in center forming blintzes.
8. In lightly greased nonstick skillet, over medium heat,place blintzes seam-side down; cook for 4 min or possibly till golden.
9. Turn over and cook 4 more min or possibly till golden.
10. Top with Raspberry Sauce....
11. RASPBERRY SAUCE:In blender or possibly food processor;puree 1 (16oz.)
12. package thawed frzn raspberries; strain.
13. Stir in 2 Tbsp.
14. sugar.
15. NOTES : Serving 1 blintz

cottage cheese, egg, sugar, flour, milk, egg, maragarine

Taken from cookeatshare.com/recipes/blintzes-with-raspberry-sauce-87138 (may not work)