Blintzes with Strawberry Sauce

Ingredients

Crepes:
1 cup all-purpose flour
1 cup Roberts Skim Milk
½ cup Egg Beaters
1 tablespoon Roberts Butter (melted)

Filling:
2 cups Robert Low Fat Cottage Cheese
3 tablespoons Egg Beaters
½ teaspoon sugar

Strawberry Sauce:
1 package (16 ounces) frozen strawberries, thawed
2 tablespoons sugar

Preparation

Prepare strawberry sauce: In blender or food processor puree strawberries, strain and stir in 2 tablespoons of sugar. Prepare Crepes: In medium bowl, blend flour, milk, ½ cup Egg Beaters and butter. Let stand 30 minutes. Filling for blintzes: In small bowl combine cottage cheese, 3 tablespoons Egg Beaters and ½ teaspoon of sugar. Mix well. Spread about 2 tablespoons of mixture down the center of each crepe. Fold crepes into thirds fold bottom and top to meet center forming blintzes. In lightly greased skillet over medium heat, place blintzes seam side down, cook 4 minutes or until golden brown, turn over and cook 4 minutes more or until golden brown. Top with strawberry sauce, garnish as desired.

Recipe Contributed By: Marcia T. - Council Bluffs, IA