Recipe for Blintzes with Raspberry Sauce 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
1 x 16oz container low-fat cottage cheese, 1% milkfat
3 tbl Egg Beaters(TM) 99% egg substitute
1/2 tsp Sugar
10 x Prepared Crepes
----------------- CREPES ----------------
1 cup Flour
1 cup Skim milk
1/2 cup Egg Beaters(TM) 99% egg substitute
Instructions:
Instructions: 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.

NOTES : Serving 1 blintz

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