CREPE:

2 c. flour
1/4 tsp. salt
1 1/2 c. Egg Beaters
3 c. skim milk
4 tbsp. vegetable oil

Sift flour and salt together. Add Egg Beaters, a small amount at a time, beating thoroughly. Gradually add milk; mixing until blended. Add oil and beat until smooth. Allow batter to stand for 1 hour before cooking crepes. Cook in a hot skillet.

FILLING:

1/2 c. onion, chopped
1/4 tsp. cayenne pepper
2 c. Egg Beaters
16 oz. plain yogurt
1/4 tsp. salt
1 c. Mozzarella, part skim, grated

Mix Egg Beaters, yogurt, salt and cayenne pepper together. To assemble, use tart pan, pressing crepe into bottom of pan. Place a small amount of onion and then fill with egg mixture until full. Bake for 15 to 20 minutes at 350 degrees. Makes 60 small quiches.

Per each: 51 calories, 3.6 grams protein, 5.1 grams carbohydrate, 50 milligrams sodium, 3 milligrams cholesterol, 1.7 grams fat.