| 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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