16 oz container low-fat cottage
1 % milkfat
3 TB Egg Beaters=AE 99% egg
1/2 ts sugar
10 prepared Crepes
1 c flour
1 c skim milk
1/2 c Egg Beaters=AE 99% egg
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 CookbookFeb.1993
Dennis makes crepes a couple different ways. First it was for cheese blintzes with loganberry or raspberry sauce (with a little cinnamon in the cream cheese & ricotta). Second time around with only buttermilk left to make the crepes, there were two versions: one with cream cheese and raspberry sauce and the other with nutella and fresh strawberries.
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Last Updated on: May 22nd, 2017 at 11:36 am, by admin