Islands In The Sun - Fruit And Cheese Stuffed Crepes With Orange Pineapple Sauce
|Ground nutmeg||To Taste|
|Creamed cottage cheese||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Canned mandarin orange sections||11 Ounce (1 Can)|
|Sugar||1⁄3 Cup (5.33 tbs), drained|
|Orange pineapple juice||48 Ounce (1 Can)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Almonds||1⁄4 Cup (4 tbs), sliced|
|Butter/Margarine||1 Tablespoon, melted|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
In a small saucepan, combine cottage cheese, orange sections and pineapple.
Season with nutmeg to taste.
Heat over low heat, stirring occasionally, until barely warm; set aside.
In a 3-quart saucepan, combine cornstarch and sugar; stir until combined.
Add orange-pineapple juice.
Stir over medium heat until mixture thickens and comes to a boil; keep warm.
To serve, place a warm crepe flat on a board or plate.
Spoon about 1/3 cup fruit-cheese mixture on center of crepe.
Fold 2 sides over filling, overlapping sides slightly.
Fold 1 end over filling.
Roll crepe to other end.
Place crepe, folded-side down, in an individual bowl.
Repeat with remaining crepes and filling.
Ladle hot soup around filled crepe in each bowl.
Sprinkle almonds over top