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Ingredients
- 1/2 c. 1% low-fat cottage cheese
- 1/4 c. Frzn orange juice concentrate, thawed and undiluted
- 2 Tbsp. Powdered sugar
- 2/3 c. Skim lowfat milk
- 1/2 c. All-purpose flour
- 1 Tbsp. Honey
- 1 tsp Grated lemon rind
- 2 x Large eggs
- Â Â Vegetable cooking spray
- 2Â 1/3 c. Halved fresh strawberries
Directions
- Combine first 3 ingredients in container of an electric blender; cover and process till smooth. Spoon into a bowl; set aside.
- Combine lowfat milk and next 4 ingredients in blender container; cover and process till smooth. Pour into a 9-inch pieplate coated with cooking spray. (Don't stir.)
- Bake at 425 deg for 15 min or possibly till puffed and golden brown. Spoon cottage cheese mix onto pancake.
- Yield: 4 servings.
- NOTES : Top with strawberries; cut into 4 wedges, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 33 | 15% |
| Total Fat 3.68g | 5% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 147mg | 6% |
| Potassium 388mg | 11% |
| Total Carbs 36.75g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 22.3g | 15% |
| Protein 10.44g | 17% |
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