Strawberry Egg Cakes Recipe
Ingredients
| Creamed low-fat cottage cheese - 3/4 cup | ||
| Flour | 1/4 Cup (16 tbs) | |
| Nonfat dry powdered milk - 1/3 cup | ||
| Low-fat milk - 1/4 cup | ||
| Cinnamon or nutmeg - 1/2 teaspoon | ||
| Eggs | 3 | |
| Strawberries | 1 Cup (16 tbs) | |
| Strawberries | 1 Cup (16 tbs), pureed | |
| Plain low-fat yogurt - 1/2 cup | ||
Directions
MAKING
1 In a bowl, mix together cottage cheese, flour, milks, and spice.
2 Add in the egg yolks and beat until smooth.
3 In a bowl, beat the egg whites until stiff peaks form.
4 Gently fold egg whites into the cottage cheese mixture.
5 Onto a hot lightly greased nonstick skillet, pour the spoonfuls of mixture.
6 Arrange the strawberry slices on the mixture.
7 Cook slowly to ensure the pancakes are cooked well. Turn once.
8 To make strawberry sauce, mix together yogurt and pureed strawberries.
SERVING
9 Serve the pancakes along with the strawberry sauce.
1 In a bowl, mix together cottage cheese, flour, milks, and spice.
2 Add in the egg yolks and beat until smooth.
3 In a bowl, beat the egg whites until stiff peaks form.
4 Gently fold egg whites into the cottage cheese mixture.
5 Onto a hot lightly greased nonstick skillet, pour the spoonfuls of mixture.
6 Arrange the strawberry slices on the mixture.
7 Cook slowly to ensure the pancakes are cooked well. Turn once.
8 To make strawberry sauce, mix together yogurt and pureed strawberries.
SERVING
9 Serve the pancakes along with the strawberry sauce.
Chef
