07-22-07, 04:26 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,625
Weight Statistics8/1/2006 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
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