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.

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