Artichoke Souffles In Herbed Angel Crepes Recipe

• 1/4 c. sun-dry tomatoes, (dry-not in oil)
• 1 med onion, finely minced
• 1/2 c. frzn petite peas, thawed
• 10 ounce artichoke hearts, (frzn or possibly canned)
• 5 ounce light cream cheese
• 5 ounce lowfat cottage cheese
• 1 lrg egg salt & freshly grnd pepper to taste
• 4 x egg whites
• 1 pch salt cooking spray or possibly oil
• 8 x Herbed Angel Crepes

1. Preheat oven to 325 F and lightly spray 2 cookie sheets.
2. Place dry tomatoes in a small bowl and pour boiling water over to cover.
3. Set aside till plumped, about 10 min.
4. Lightly spray a nonstick skillet with oil, and saute/fry onion till translucent/soft.
5. Transfer onions to a large mixing bowl.
6. Drain tomatoes, cop, and add in to bowl, along with peas.
7. Cook frzn artichokes according to package directions.
8. If using canned artichokes, pour boiling water over and set aside 5 min to remove metallic taste.
9. Drain, chop, and add in to boil.
10. In a food processor, combine cream cheese, cottage cheese, and egg.
11. Process till smooth.
12. Fold into vegetable mix.
13. Season with salt & pepper.
14. With an electric mixer, beat egg whites and salt till stiff peaks form.
15. Fold egg whites into vegetable mix.
16. Arrange crepes on prepared baking sheets.
17. Working quickly, place 1/8 of souffle mix on one half of each crepe, and fold over.
18. Bake in center of oven for 25 to 30 min, till souffle mix is puffed and crepes are golden brown.
19. Serve immediately.

tomatoes, onion, petite peas, hearts, light cream cheese, cottage cheese, egg salt, egg whites, spray

Taken from cookeatshare.com/recipes/artichoke-souffles-in-herbed-angel-crepes-69889 (may not work)