Recipe - Strawberry-Topped Puffy Pancake With Creamy Orange Filling

One half cup 1% lowfat cottage cheese
One fourth cup Frozen orange juice
concentrate, thawed and
undiluted
2 tablespoon Powdered sugar
2/3 cup Skim milk
One half cup Allpurpose flour
1 tablespoon Honey
1 teaspoon Grated lemon rind
2 Eggs
Vegetable cooking spray
2 1/3 cup Halved fresh strawberries

Combine first 3 ingredients in container of an electric blender; cover and
process until smooth. Spoon into a bowl; set aside.

Combine milk and next 4 ingredients in blender container; cover and process
until smooth. Pour into a 9inch pieplate coated with cooking spray. (Do
not stir.)

Bake at 425 deg for 15 minutes or until puffed and golden. Spoon cottage
cheese mixture onto pancake. Yield: 4 servings.

Per serving: 207 Calories; 3g Fat (13% calories from fat); 10g Protein; 36g
Carbohydrate; 92mg Cholesterol; 164mg Sodium

NOTES : Top with strawberries; cut into 4 wedges, and serve immediately.

Recipe by: Cooking Light, July/Aug 1993, page 122

Posted to MCRecipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.