| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Crushed pineapple; (drain well and set aside) |
| 4 | Egg whites | |
| 1 | c | Low-fat cottage cheese |
| 2/3 | c | Skim milk |
| 1/2 | ts | Vanilla extract |
| 1 | c | Unbleached sifted flour |
| 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1 | c | Orange juice |
| 1 | ts | Cornstarch |
INSTRUCTIONS
TOPPING Spray non-stick skillet with cooking spray and set aside. Blend egg whites, cottage cheese, milk and vanilla until smooth. Add dry ingredients and blend until well combined. Stir in crushed pineapple. Heat skillet over medium heat, and drop a few spoonfuls of the batter onto hot pan to make about 4-inch pancakes. Cook on low heat until bubbles form on surface. Turn and cook other side until browned. For topping: Combine orange juice and cornstarch, cook over low heat, stirring until consistency of syrup. Cool slightly and pour over pancakes. Makes 8 servings Nutrition Informations per serving: Calories: 107; Total Fat: 1 gram; Cholesterol: 1.75 mg; Sodium: 160 mg. Posted to fatfree digest V97 #285 by "John Wallace" <jwallace@lava.net> on Dec 4, 1997
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