Blintzes With Raspberry Sauce

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Blintzes With Raspberry Sauce

breakfast

1 x no ingredients

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. ~