Cranberry Cheese Crêpe

For a bold twist on this elegant dessert, fill each crepe with fat free vanilla frozen yogurt instead of the cheese mixture.

Makes 8 servings

1	cup all-purpose flour
3	tablespoons sugar, divided
1/4	teaspoon salt
1	cup fat-free (skim) milk
1	egg
2	egg whites
1	tablespoon margarine, melted
3/4	cup low-fat (1%) cottage cheese
4	ounces fat-free cream cheese, softened
1	teaspoon vanilla
	Festive Cranberry Sauce
3	tablespoons toasted sliced almonds

Combine flour, 1 tablespoon sugar and salt in medium bowl; whisk in milk, egg, egg whites and margarine until smooth. Batter can be covered and refrigerated for up to 1 hour.
Lightly grease 8-inch nonstick skillet. Heat over medium heat until hot. Remove from heat. Pour in scant 1/4 cup batter; roll from side to side to cover entire skillet surface. When edges of batter curl away from side of skillet, turn crêpe over; brown other side. Repeat with remaining batter.
Place cottage cheese in food processor or blender; process until smooth. Add cream cheese, remaining 2 tablespoons sugar and vanilla; process until smooth.
Preheat oven to 350°F. Spoon about 2 tablespoons cheese mixture into center of each crêpe. Spoon about 2 tablespoons Festive Cranberry Sauce over cheese mixture. Roll crêpes up; place, seam sides down, on 15X10-inch jelly-roll pan. Bake 5 minutes or until heated through.
Place crêpes on serving plates. Spoon remaining sauce over tops; sprinkle with almonds. Garnish, if desired.

Serving Size:	1 crêpe with about 3 tablespoons Festive Cranberry Sauce and 1 teaspoon almonds served over to
Sodium	293 mg
Protein	10 g
Fiber	2 g
Carbohydrate	47 g
Cholesterol	31 mg
Saturated Fat	1 g
Total Fat	4 g
Calories from Fat	14 %
Calories	263