Strawberry Egg Cakes
|Low fat cottage cheese||3⁄4 Cup (12 tbs), creamed|
|Flour||1⁄4 Cup (4 tbs)|
|Non fat dry milk powder||1⁄3 Cup (5.33 tbs)|
|Low fat milk||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Strawberries||1 Cup (16 tbs), thinly sliced and other pureed|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
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.
9 Serve the pancakes along with the strawberry sauce.