COTTAGE CHEESE PANCAKES

These pancakes are rather like crepes, they are not light and fluffy, but the cottage cheese makes them moist. I like to serve them with homemade applesauce and a drizzle of real maple syrup...just a drizzle is enough.
1 1/2 cups of low fat cottage cheese
1/2 buttermilk
2 egg whites
1 egg...I use the omega 3 eggs
1 TBSP canola oil
1 tsp vanilla
1 tsp grated lemon zest...sometimes I use orange zest
1/2 whole wheat flour
1/2 cup wheat germ
1/4 cup splenda
1/2 tsp baking soda
1/4 tsp baking powder
In the container of a food processor combine, cottage cheese, buttermilk, egg whites, oil, vanilla and lemon zest. And pulse until the cottage cheese is in smaller chunks...if you prefer leave the cottage cheese whole then you get a different texture to the pancakes.
In a bowl combine flour, wheat germ, splenda, baking soda, and baking powder and stir together until well blended.
Add wet mixture from the processor to the dry ingredients and stir until combined.
Heat a non-stick griddle or fry pan over medium heat. Ladle in about 1/4 cup of the batter. Cook until bubbles appear on top and then using a spatula flip pancake and cook the other side for about 2 minutes, or until the underside is golden. Repeat with the remaining batter.
Makes 4 servings
* When I say use a non-stick pan I mean use a non-stick pan as these pancakes will stick because of the cottage cheese.
The original recipe called for 1 TBSP of splenda but I like them a little bit sweet, so use your judgment when you make them.

TTFN
Jake

CREAMY RICE PUDDING

Hey all: I have been making this rice pudding for years. It is a good recipe and I have always used a sweetener in it and add raisins, now I put in dried cranberries, they make it kind of pink and it is pretty in a parfait dish.
CREAMY RICE PUDDING
1/3 cup uncooked long grain rice
1/4 cup water
2 cups skim milk
Spenda to taste....I use about a 1/4 cup and if I feel like I need it sweeter I add more
Pinch of salt
1 egg
1 tsp vanilla extract
1/4 cup raisins....I put in dried cranberries and I put about 1/2 cup
Sprinkle of cinnamon (optional)
1:In a large saucepan combine rice, water and 1 1/2 cups of the skim milk, splenda, and salt. Bring to a boil over medium heat...be careful it boils over and burns easily and stir constantly.
2:Reduce heat to low and simmer, covered until rice is tender and mixture thickens...takes about 15-20 minutes.
3:Meanwhile use a wire whisk to beat together the remaining skim milk, egg and vanilla in a small bowl. Add to rice mixture stirring while you do this so it doesn't lump. Add raisins or cranberries.
4:Cook until thick and creamy, about 3-4 minutes, stirring constantly. Chill or serve warm.
Makes 4 servings
Each serving is 136 calories made with sugar, so it would be less with splenda.
When I make mine I sometimes use powdered milk and add a little extra powder to it so it is even creamier.
The way I like it best is served warm with just a dollop of no-sugar added vanilla ice cream. MAJOR YUMMY.

TTFN
Jake