Strawberry blintz - butter busters^
10 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Pk (oz) fatfree cream cheese |
| ¼ | cup | Egg Beaters |
| 1 | each | Tb sugar |
| OR | ||
| 1 | each | Pk (16oz) frozen strawberries, thawed and strained |
| 2 | eaches | Tb sugar |
| 1 | teaspoon | Sugar |
| AND | ||
| 1 | each | Pk Seweet 'n Low |
| 10 | eaches | Prepared crepes |
| OR | ||
| 1 | each | Tb sugar |
| AND | ||
| 1½ | each | Pk Sweet 'n Low |
Directions
STRAWBERRY SAUCE
Combine cream cheese, Egg Beater and sugar; spread about 2 tablespoons down the center of each crepe. Fold up like an envelope.
In a nonstick skillet that has been sprayed with Pam, cook over medium heat, seam side down about 4 minutes or until golden brown.
Turn and cook another 4 minutes. Serve with strawberry sauce Sauce: Puree berries. Stir in sugar and serve over blintzes. Per sugar serving: 101 cal., 0.2g fat (2%), 0mg chol., 1g fiber, 7g pro., 17g carb., 184mg sod. Per S&L serving: 94cal., 15g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95