|Skim milk||3⁄4 Cup (12 tbs)|
|Polyunsaturated vegetable oil||2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Self rising flour||5 Ounce, sifted (115 Gram)|
|Polyunsaturated margarine||2 Teaspoon|
|Strawberry spread||1 Tablespoon|
|Low fat ricotta cheese||3 Tablespoon|
|Low fat natural yogurt||1 Tablespoon|
|Strawberries||8 Ounce, chopped (250 Gram)|
1. To make pikelets, place skim milk, oil, lemon juice, egg and honey in a food processor or blender and process to combine. Add flour mixture and process until smooth.
2. Melt margarine in a nonstick frying pan. Drop tablespoons of mixture into pan and cook over a medium heat until golden on both sides.
3. To make spread, place ricotta cheese, yogurt and honey in a food processor or blender and process until smooth. Transfer ricotta mixture to a bowl and fold in strawberries. Cover and chill until ready to use.