|Low fat cottage cheese||2⁄3 Cup (10.67 tbs)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Orange rind||1⁄2 Teaspoon, grated|
|Fresh pineapple||1⁄2 Cup (8 tbs)|
|Fresh orange||1⁄2 Cup (8 tbs)|
|Non fat dry milk powder||2 Tablespoon|
|Frozen orange juice concentrate||1 Tablespoon|
1 In a bowl, add eggs, water, flour, and powdered milk beat them together throughly.
2 Into a small (6 inch) nonstick, pour 3 tablespoons of batter to make crepes.
3 Spread the batter evenly over the bottom by tilting the skillet slightly.
4 Cook over medium high heat for about 1 minute or until lightly brown on one side.
5 Transfer the crepes onto paper towels.
6 In a blender add all the filling ingredients and blend until smooth.
7 On the browned side of each crepe, place a tablespoon full of filling
8 Roll up, tucking in the ends.
9 In a small casserole or pie plate arrange them side by side.
10 Bake in a preheated 300 degrees farenheit oven for 10 to 15 minutes.
11 In a blender add pineapple, orange, and arrowroot.Blend to puree them
12 In a small saucepan, transfer the mixture.
13 Simmer for 3 to 4 minutes. Cool.
14 Serve immediately.