1 (24 oz.) jar pasta sauce (your favorite)

CREPES:

1 cup all-purpose flour
1/4 tsp. salt
Egg substitute to equal 1 egg
1 cup skim milk

Combine dry ingredients; set aside. Put egg substitute in medium bowl and beat. Gradually add flour and milk, alternating. Mix until smooth (like pancake batter).

Heat 7-inch skillet at medium heat. Pour in 2 tablespoons of batter, then lift pan off heat and tilt in all directions; coat bottom of pan (do quickly before batter sets). Return to burner and cook until light brown on bottom and dry on top. Carefully loosen edges and flip over; cook 20 seconds. Remove from pan and cool on paper towels.

Makes 12.

FILLING:

1 lb. low-fat cottage cheese
Egg substitute to equal 1 egg
1/2 tsp. basil
1/4 tsp. garlic powder
1/8 tsp. ground cloves
2 tbsp. chopped parsley
salt and pepper, to taste

Mix all ingredients; spoon filling along center of crepe, fold 1 side over filling, then other so it overlaps first. Place small amount of sauce in bottom of large baking dish. Place manicotti side by side in pan, seam side down. Top with rest of sauce and bake at 350°F for 35-40 minutes.

Serves 4. Per serving 297 calories, 1 gram fat and 7 mg cholesterol.