Cheese Latkes with Fruit Topping

Description
Another delicious latke recipe which only takes a minimum of effort to prepare. Recipe from the Pillsbury Fast and Healthy Cookbook, ©1998 by The Pillsbury Company.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 14 Servings (3 pancakes each)

Pancakes

 * 1 (8-ounce, 1 cup) carton refrigerated or frozen fat-free egg product, thawed, or 4 eggs
 * 1 (15-ounce) container light ricotta cheese
 * ⅓ cup all-purpose flour
 * ¼ cup sugar
 * 1 tsp baking powder
 * 2 tbsp oil
 * 2 tsp vanilla extract

Topping

 * 1 cup low-fat plain yogurt
 * 1 cup sliced banana, berries or other fruit

Directions

 * 1) In medium bowl, combine all pancake ingredients with a wire whisk or in food processor bowl with metal blade.
 * 2) Beat or process until smooth and well blended.
 * 3) Heat nonstick griddle or large skillet to medium-low heat (325°F).
 * 4) Lightly oil griddle.
 * 5) Spoon rounded tablespoons of batter onto hot griddle, spreading to form 3-inch pancakes.
 * 6) Cook until bubbles form on tops and bottoms are golden brown.
 * 7) Carefully loosen with pancake turner; turn and brown other side.
 * 8) Please pancakes on cookie sheet; keep warm in 250°F oven.
 * 9) Repeat with remaining batter, coating griddle with oil between batches.
 * 10) Serve warm pancakes with yogurt and fruit.
 * 11) Tip: if pancakes stick to griddle, add 1 to 2 tablespoons water to batter.

Nutritional information
Per 1 pancake:
 * 100 Cal | 3g Total Fat (1g Sat Fat) | 11g Carb | 4mg Cholesterol | 200mg Sodium | 00g Fiber | 7g Protein
 * Exchanges: ½ starch | 1 lean meat