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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