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Receta Blintzes With Raspberry Sauce
by Global Cookbook

Blintzes With Raspberry Sauce
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  Raciónes: 10

Ingredientes

  • 1 x 16oz container low-fat cottage cheese, 1% milkfat
  • 3 Tbsp. Egg Beaters(TM) 99% egg substitute
  • 1/2 tsp Sugar
  • 10 x Prepared Crepes
  • 1 c. Flour
  • 1 c. Skim lowfat milk
  • 1/2 c. Egg Beaters(TM) 99% egg substitute
  • 1 Tbsp. Maragarine, melted

Direcciones

  1. For Crepes:In medium bowl, blend flour, lowfat milk, Egg beaters and margarine;let stand 30 min.
  2. Heat lightly greased 8-inch non-stick skillet or possibly crepe pan over medium-high heat. Pour in scant 1/4 c. batter, tilting pan to cover bottom. Cook 1 to 2 min;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.
  3. In small bowl, combine cottage cheese, egg beaters and sugar; spread about 2 tablespoonfuls mix 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 min or possibly till golden. Turn over and cook 4 more min or possibly till golden. Top with Raspberry Sauce....
  4. RASPBERRY SAUCE:In blender or possibly food processor;puree 1 (16oz.) package thawed frzn raspberries; strain. Stir in 2 Tbsp. sugar.
  5. NOTES : Serving 1 blintz