Monday, January 25, 2010
Sous Chef: Megan
Recipe: Blintzes with Raspberry Sauce (Light Cooking Cookbook, 1994)
1 (16-oz) container low-fat cottage cheese
3 T. egg beaters type egg product
1/2 tsp. sugar
10 prepared crepes (recipe follows)
Raspberry Sauce (recipe follows)
1 cup flour
1 cup fat free milk
1/2 cup egg beaters type egg product
1 T. butter, melted
In medium bowl, blend flour, milk, egg beaters and butter; let stand 30 minutes. In the meanwhile make raspberry sauce and cheese filling.
Heat non-stick skillet or crepe pan over medium-high heat. Pour in 1/4 cup batter, tilting pan to cover bottom. Cook 1 to 2 minutes; turn crepe over and cook 30 seconds to 1 minute more. Place on waxed paper (I just used a plate). Stir batter and repeat to make a total of 10 crepes.
In blender or food processor, puree 1 (16-oz) package thawed frozen raspberries; strain. Stir in 2 T. sugar.
In small bowl, combine cheese, egg beaters and sugar. Spread about 2 T. cheese filling down center of each crepe. Fold crepe into thirds; fold top and bottom of each crepe to meet in center; forming blintzes. In non-stick skillet, over medium heat, place blintzes seam-side down; cook 4 minutes or until golden brown. Turn over; cook 4 more minutes or until golden brown. Top with raspberry sauce and garnish as desired (we sprinkled powdered sugar on top).
Weight Watchers Points for 2 Blintzes and 1/4 cup Sauce: 5 Points
Megan: "The tartness of the raspberries and the cheese don't really go together, but I like them separately."
Zachary: "It was good, but the raspberry sauce was too sour!"