Strawberry-topped puffy pancake with creamy orange filling
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | 1% low-fat cottage cheese |
| ¼ | cup | Frozen orange juice concentrate, thawed and undiluted |
| 2 | tablespoons | Powdered sugar |
| ⅔ | cup | Skim milk |
| ½ | cup | All-purpose flour |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Grated lemon rind |
| 2 | Eggs | |
| Vegetable cooking spray | ||
| 2⅓ | cup | Halved fresh strawberries |
Directions
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@... on Jan 28, 1997.