Recipe - Fruity Cake

Three fourths cup Whole wheat flour
Three fourths cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 One half tablespoon Sugar
2 Egg whites
1 One half cup Buttermilk
One fourth cup LF cottage cheese
One half teaspoon Vanilla
One half cup Chopped strawberries; or any
other fruit
Three fourths cup Maple syrup

BANANA CREAM TOPPING
One half cup LF sour cream or yogurt
One half cup Mashed bananas
2 tablespoon Brown sugar
1/8 teaspoon Cinnamon

1. In large bowl, combine flours, baking powder, baking soda, and sugar.
Set aside.

2. In medium bowl, whisk together egg whites, buttermilk, cottage cheese
and vanilla. Add to flour mixture, stirring just until moist. Gently stir
in fruit.

3. Spray large skillet with nonstick spray and heat over medium. Spoon
dollops of batter into skillet and spread well with spoon (otherwise it
will not cook thoroughly). Cook until bubbles break, then flip and cook
until lightly browned.

4. Serve with maple syrup and banana cream topping (see below)

Per serving with topping: 444 calories, 2.2g fat (4.4% CFF),
582 mg sodium, 14g protein
6 mg chol

My notes: I made this with strawberries and didn't make the topping. We
like these better than the other banana pancakes probably the buttermilk.

Contributor: modified from Looneyspoon recipe Recipe by Cathy Luchetti's
Hot Flash Cookbook
Posted to EATLF Digest by Cathleen catht@interlog.com on Jun 03, 1998