Strawberry-Topped Puffy Pancake with Creamy Orange Filling

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Title: Strawberry-Topped Puffy Pancake with Creamy Orange Filling
Yield: 4 Servings
Categories: Meatless

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


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.