Ricotta Cheese Dessert Pancakes
|Part skim ricotta cheese||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Thawed frozen unsweetened apple juice concentrate||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
|Vanilla extract||3⁄4 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Sugar free pourable fruit||18 Tablespoon (1 Cup Plus 2 Tablespoons, Any Flavor)|
Preheat lightly oiled griddle or skillet over medium heat.
Place ricotta cheese in food processor; cover and process until smooth.
Add milk, egg, apple juice concentrate,-butter and vanilla; process until blended.
Add flour, baking powder and nutmeg; pulse just until dry ingredients are moistened.
Drop heaping tablespoonfuls of batter 4 inches apart onto prepared griddle.
Cook 1 to 2 minutes until bubbles appear on surface; turn over with flat spatula.
Continue cooking about 30 seconds or until lightly browned.