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Obesity Discussion · 07-22-07, 04:26 AM

RICOTTA-FILLED PANCAKES

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:05:00

Calories: 270
Fat: 22 grams
Protein: 13 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
3 eggs
3 tablespoons Atkins Quick Cuisine Bake Mix

TM

1/4 teaspoon salt
1/3 cup heavy cream
3/4 cup ricotta cheese
1/4 cup sugar-free fruit preserves, any flavor
2 teaspoons granular sugar substitute
1 1/2 tablespoons unsalted butter
1. In a medium bowl, whisk eggs, bake mix and salt until
smooth. Gradually whisk in cream. Let stand 5 minutes.
2. Mix ricotta, fruit spread and sugar substitute.
3. Melt butter in a small, 6-inch nonstick skillet over
medium heat. Spoon batter into pan (using 2
tablespoons) and tilt pan coat bottom. Cook until puffed
and golden on bottom, about 3 minutes; turn over and
cook 1 minute more. Transfer to a plate. Repeat with
remaining batter.
4. Spread pancakes with ricotta mixture, roll and serve.
This recipe is very much like Pannekoeken, a traditional Dutch
dessert made of thin spongy pancakes filled with a variety of
sweet cheese and fruit-based fillings. Our version is only slightly
sweetened, making it perfect for brunch.

07-22-07, 04:26 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Ricotta-Filled Pancakes RICOTTA-FILLED PANCAKES Servings: 4 Prep time: 0:10:00 Bake/Cook time: 0:05:00 Calories: 270 Fat: 22 grams Protein: 13 grams Carbohydrates: 5 grams Fiber: 1 grams Net Carbs: 4 grams 3 eggs 3 tablespoons Atkins Quick Cuisine Bake Mix TM 1/4 teaspoon salt 1/3 cup heavy cream 3/4 cup ricotta cheese 1/4 cup sugar-free fruit preserves, any flavor 2 teaspoons granular sugar substitute 1 1/2 tablespoons unsalted butter 1. In a medium bowl, whisk eggs, bake mix and salt until smooth. Gradually whisk in cream. Let stand 5 minutes. 2. Mix ricotta, fruit spread and sugar substitute. 3. Melt butter in a small, 6-inch nonstick skillet over medium heat. Spoon batter into pan (using 2 tablespoons) and tilt pan coat bottom. Cook until puffed and golden on bottom, about 3 minutes; turn over and cook 1 minute more. Transfer to a plate. Repeat with remaining batter. 4. Spread pancakes with ricotta mixture, roll and serve. This recipe is very much like Pannekoeken, a traditional Dutch dessert made of thin spongy pancakes filled with a variety of sweet cheese and fruit-based fillings. Our version is only slightly sweetened, making it perfect for brunch. Atkins - Ricotta-Filled Pancakes Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________