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Strawberry-topped Puffy Pancake With Creamy Orange Fillin

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs, Vegetables Meatless 4 Servings

INGREDIENTS

1/2 c 1% low-fat cottage cheese
1/4 c Frozen orange juice
concentrate thawed and
undiluted
2 T Powdered sugar
2/3 c Skim milk
1/2 c All-purpose flour
1 T Honey
1 t Grated lemon rind
2 Eggs
Vegetable cooking spray
2 1/3 c Halved fresh strawberries

INSTRUCTIONS

Combine first 3 ingredients in container of an electric blender;  cover
and process until smooth. Spoon into a bowl; set aside.  Combine milk
and next 4 ingredients in blender container; cover and  process until
smooth. Pour into a 9-inch pieplate coated with cooking  spray. (Do not
stir.)  Bake at 425 deg for 15 minutes or until puffed and golden.
Spoon  cottage cheese mixture onto pancake. Yield: 4 servings.  Per
serving: 207 Calories; 3g Fat (13% calories from fat); 10g  Protein;
36g Carbohydrate; 92mg Cholesterol; 164mg Sodium  NOTES : Top with
strawberries; cut into 4 wedges, and serve  immediately.  Recipe by:
Cooking Light, July/Aug 1993, page 122  Posted to MC-Recipe Digest V1
#397 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 374
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 94.9mg
Sodium: 172.2mg
Potassium: 1027.8mg
Carbohydrates: 74.7g
Fiber: 3.1g
Sugar: 59g
Protein: 12.9g


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