Thursday, April 10, 2014
Wednesday, April 9, 2014
Saturday, April 5, 2014
Thursday, April 3, 2014
CHOCOLATE-CHIP RASPBERRY PANCAKES
*Breakfast Collection*
Protein-rich nonfat cottage cheese stands in for ricotta in these light custardy pancakes.
Ingredients:
1-1/2 cups nonfat cottage cheese
4 eggs, lightly beaten
1\4 tsp vanilla
1 tsp orange zest (optional)
1 TB sugar
1/2 cup whole wheat pastry flour
2 TB chocolate chips
+Nonstick cooking spray
+1-1/2 cups raspberries, fresh or frozen
Directions:
1. In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth.
2. Add whole wheat pastry flour and chocolate chips and pulse 2-3 times or until flour is just incorporated (don't over mix).
3. Spray a large nonstick skillet with cooking spray and heat over medium-heat. When pan is hot enough, pour pancake batter in 1/4 cup servings.
4. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.
(Source: WebMD/Walgreens & photo also)
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