Blintzes With Raspberry Sauce
|Low fat cottage cheese||16 Ounce (1 Container, 1% Milk Fat)|
|Egg beaters||3 Tablespoon|
|Crepes||10 (Prepared French Breakfast)|
|Raspberry sauce||1⁄2 Cup (8 tbs)|
In small bowl, combine cottage cheese, Egg Beaters and sugar; spread 2 tablespoonfuls mixture down center of each crepe.
Fold two opposite ends of each crepe over filling, then fold in sides like an envelope.
In lightly greased large nonstick skillet, over medium heat, place blintzes seam-side down.
Cook for 4 minutes on each side or until golden brown.
Serve hot with Raspberry Sauce.