| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Sauces |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh or thawed frozen blueberries |
| 1 |
tb |
Plus 2 t sugar |
| 1/4 |
ts |
Grated lemon zest |
|
|
Pinch of ground cinnamon |
| 2 |
lg |
Eggs, separated |
| 1/3 |
c |
Nonfat or part-skim ricotta |
| 1/4 |
c |
Low-fat milk |
| 6 |
tb |
All-purpose flour |
| 1/4 |
ts |
Baking powder |
|
|
Pinch of salt |
| 2 |
ts |
Canola oil |
|
|
Any combination of fresh berries, for garnish (opt.) |
INSTRUCTIONS
1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T
sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy,
about 5 minutes. Remove from heat.
2. Blend egg yolks and ricotta in a food processor until smooth. Add milk,
flour, remaining 2 t sugar, baking powder, and salt, and process until
completely blended. Pour into a mixing bowl.
3. Beat egg whites in another bowl until stiff peaks form; fold gently into
batter.
4. Heat oil in a large nonstick skillet over medium-low heat. Pour batter
into skillet by the quarter cups. Cook until tops are bubbly and
dry-looking, about 4 minutes; turn and cook until golden brown, about 4
minutes more. Serve with blueberry sauce. Garnish with berries, if desired.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
Posted to MM-Recipes Digest V4 #055 by "Kim" <kreese@paradise.net> on Feb
23, 1997.
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