Lemon Ricotta Hot Cakes - 24g Carbs, 3g Fiber
From: Down Home Healthy with Sam Talbot VIA www.onetouch.com
Grated zest and juice of 2 lemons
1 cup whole-milk ricotta cheese
1 cup whole milk
3 Tbsp almond milk
1 Tbsp agave nectar
2 Tbsp unsweetened applesauce
1 Tbsp reduced-fat sour cream
3 organic cage-free organic eggs, separated
1 cup whole wheat flour
1 Tbsp granulated stevia extract
1 tsp baking powder
1 tsp baking soda
In a large bowl, whisk together the lemon zest and juice, ricotta, milk,
almond milk, agave nectar, applesauce, sour cream and egg yolks.
In a medium bowl, mix together the flour, sweetener, baking powder, and
baking soda. Add the flour mixture to the ricotta mixture and mix until combined. The batter will be slightly lumpy.
In a small bowl, whisk the egg whites until they form soft peaks. Using
a rubber spatula, fold the beaten egg whites into the batter.
Heat a medium skillet or griddle over medium-high heat and coat it with
cooking spray. Working in batches, drop 1/3 cup of batter per hot cake
onto the skillet and cook until bubbles appear on the surface. Then flip
the hot cakes and cook through. Repeat with the rest of the batter, making
8 to 10 hot cakes.
Nutrition per Serving:
155 Calories, 4g Total Fat, 2g Unsaturated Fat, 112mg Cholesterol,
7g Protein, 24g Carbs, 3g Fiber, 360mg Sodium
Nutrition From: www.caloriecount.about.com
Servings: 10
Serving Size: 99 g
Nutrition per Serving:
137 Calories, 50 Calories from Fat, 5.5g Total Fat, 3.2g Saturated Fat,
60mg Cholesterol, 187mg Sodium, 15.6g Total Carbs, 0.8g Dietary Fiber,
3.8g Sugars, 6.8g Protein
Vitamin A 4% - Vitamin C 11% - Calcium 13% - Iron 6%
Nutrition Grade: B
Good points:
High in phosphorus
High in selenium
Bad points:
High in saturated fat
High in cholesterol
