Cheese Latkes with Fruit Topping

CHEESE LATKES WITH FRUIT TOPPING

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. 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 1/3 cup all-purpose flour 1/4 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 In medium bowl, combine all pancake ingredients with a wire whisk or in food processor bowl with metal blade. Beat or process until smooth and well blended. Heat nonstick griddle or large skillet to medium-low heat (325� F). Lightly oil griddle. Spoon rounded tablespoons of batter onto hot griddle, spreading to form 3-inch pancakes. Cook until bubbles form on tops and bottoms are golden brown. Carefully loosen with pancake turner; turn and brown other side. Please pancakes on cookie sheet; keep warm in 250�F oven. Repeat with remaining batter, coating griddle with oil between batches. Serve warm pancakes with yogurt and fruit. Tip: If pancakes stick to griddle, add 1 to 2 tablespoons water to batter .. Makes 14 Servings. (3 Pancakes) Note: For a 3-Pancake serving, multiply the above units for one pancake x 3. Per (Pancake: 100 Cal; 3 g Total Fat (1 g Sat Fat); 11 g Carb; 4 mg Cholesterol; 200 mg Sodium; 00 g Fiber; 7 g Protein. Exchanges: 1/2 Starch; 1 Lean Meat.

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