Blueberry Ricotta Pancakes (or Cupcakes)
Preheat oven 400.
¾ c milk (or ¾ c skim milk)
1 c ricotta cheese (or 1 c fat free or low fat ricotta) 2 egg yolks (or ¼ c eggbeaters)
1 T baking powder
1 t vanilla
1/3 c sugar (or 1/3 c Splenda)
1 c flour
½ c blueberries
2 egg whites, beaten to soft peaks
Cooking spray
1/4 c powdered sugar (omit for reduced version)
In large bowl, whisk milk, cheese, yolks, baking powder, vanilla, sugar and flour until smooth. Carefully fold in beaten egg whites and blueberries.
Place griddle or large skillet on medium heat and spray with cooking spray. Pour 1/3 c batter onto hot surface. When bubbles appear throughout pancake, carefully flip, making sure both sides are brown. Place on plate and sprinkle with powdered sugar if desired.
If making cupcakes: Line muffin pan with paper baking cups or spray with cooking spray. Fill with 1/3 c batter and bake 12-15 minutes or until lightly browned.
Makes 12 pancakes or cupcakes
123.58 cal, 3.91 fat, .44 fiber
Reduced with fat free ricotta: 63.21 cal, 0 fat, .44 fiber
Reduced with low fat ricotta: 63.21 cal, .67 fat, .81 fiber
This recipe can be found in 'adJUSTed FOR YOU II' on page 17.
¾ c milk (or ¾ c skim milk)
1 c ricotta cheese (or 1 c fat free or low fat ricotta) 2 egg yolks (or ¼ c eggbeaters)
1 T baking powder
1 t vanilla
1/3 c sugar (or 1/3 c Splenda)
1 c flour
½ c blueberries
2 egg whites, beaten to soft peaks
Cooking spray
1/4 c powdered sugar (omit for reduced version)
In large bowl, whisk milk, cheese, yolks, baking powder, vanilla, sugar and flour until smooth. Carefully fold in beaten egg whites and blueberries.
Place griddle or large skillet on medium heat and spray with cooking spray. Pour 1/3 c batter onto hot surface. When bubbles appear throughout pancake, carefully flip, making sure both sides are brown. Place on plate and sprinkle with powdered sugar if desired.
If making cupcakes: Line muffin pan with paper baking cups or spray with cooking spray. Fill with 1/3 c batter and bake 12-15 minutes or until lightly browned.
Makes 12 pancakes or cupcakes
123.58 cal, 3.91 fat, .44 fiber
Reduced with fat free ricotta: 63.21 cal, 0 fat, .44 fiber
Reduced with low fat ricotta: 63.21 cal, .67 fat, .81 fiber
This recipe can be found in 'adJUSTed FOR YOU II' on page 17.
