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)

Ingredients

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