Strawberry-Topped Puffy Pancake
- Number of Servings: 4
Ingredients
* Cottage Cheese, 1% Milkfat, 1/2 cup * Frozen Concentrate Orange Juice, 1/4 cup * Powdered Sugar, 2 tbsp * Milk, nonfat, 2/3 cup * Flour, white, 1/2 cup * Honey, 1 tbsp * Lemon Rind, 1 tsp * Egg, fresh, 2 * Strawberries, frozen, 2 2/3 cup, thawed (remove)
1. Combine first 3 ingredients in container of an electric blender; cover and process until smooth. Spoon into a bowl; set aside.
2. Combine milk and next 4 ingredients in blender container; cover and process until smooth. Pour into a 9-in pieplate coated with cooking spray.
3. Bake at 425 degrees for 15 minutes or until puffed and goldern. Spoon cottage cheese mixture onto pancake. top with strawberries; cut into 4 wedges, and server immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user NEKOATARI.
2. Combine milk and next 4 ingredients in blender container; cover and process until smooth. Pour into a 9-in pieplate coated with cooking spray.
3. Bake at 425 degrees for 15 minutes or until puffed and goldern. Spoon cottage cheese mixture onto pancake. top with strawberries; cut into 4 wedges, and server immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user NEKOATARI.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 3.2 g
- Cholesterol: 108.1 mg
- Sodium: 168.7 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 3.4 g
- Protein: 10.1 g
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