| 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 | tb | Powdered sugar |
| 2/3 | c | Skim milk |
| 1/2 | c | All-purpose flour |
| 1 | tb | Honey |
| 1 | ts | 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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