Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.1
- Total Fat: 15.6 g
- Cholesterol: 350.1 mg
- Sodium: 146.4 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.4 g
- Protein: 16.7 g
View full nutritional breakdown of Farmer's Cheese Pancakes with Summer Fruits calories by ingredient
Farmer's Cheese Pancakes with Summer Fruits
Submitted by: ALJURGENSIntroduction
From the South Beach Diet Taste of Summer Cookbook by Arthur AgatstonThese delicate pancakes can be served flat or filled with the topping and rolled up. Use an 8-inch skillet or omelet pan to make them. The creamy, semi-soft version of farmer's cheese is best here; it can be found in the dairy section of most supermarkets. From the South Beach Diet Taste of Summer Cookbook by Arthur Agatston
These delicate pancakes can be served flat or filled with the topping and rolled up. Use an 8-inch skillet or omelet pan to make them. The creamy, semi-soft version of farmer's cheese is best here; it can be found in the dairy section of most supermarkets.
Number of Servings: 4
Ingredients
-
Topping:
2 medium peaches, sliced (1 cup)
1/4 cup water
2 tbsp granular sugar substitute (Splenda)
1 tsp fresh lemon juice
1/4 cup raspberries
Pancakes:
6 large eggs, lightly beaten
1 cup semisoft farmer's cheese
2 tsp granular sugar substitute
Directions
Heat oven to 200ºF
For the topping: In a small saucepan, combine peaches, water, and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
While the topping is cooking, make the pancakes: in a large bowl, whisk together eggs, 2/3 cup of the cheese and sugar substitute.
Lightly coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip; cook 1 minute more. Transfer pancake to a heatproof platter and place in the oven to keep warm. Repeat for remaining pancakes.
Divide pancakes among 4 plates. Spoon peach-raspberry topping over pancakes and dollop with remaining cheese. Serve warm.
Makes 4 (2-pancake) servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALJURGENS.
For the topping: In a small saucepan, combine peaches, water, and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
While the topping is cooking, make the pancakes: in a large bowl, whisk together eggs, 2/3 cup of the cheese and sugar substitute.
Lightly coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip; cook 1 minute more. Transfer pancake to a heatproof platter and place in the oven to keep warm. Repeat for remaining pancakes.
Divide pancakes among 4 plates. Spoon peach-raspberry topping over pancakes and dollop with remaining cheese. Serve warm.
Makes 4 (2-pancake) servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALJURGENS.
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