Seriously considering making this recipe. I mean, what's not to love about it? At least two of the ingredients I have on hand currently at home (clear fizzy soda and cake mix--both sugar free, by the way). I'd just need two 12 oz bags of frozen berries. I bet ginger ale would add some nice taste to this, too.
Later on this month, I may or may not have a friend in from out of town (we're planning on attending a class in NYC, provided it's not cancelled, which, as of this writing, it appears that if it were to be cancelled it might end up being a last minute thing--which I can only assume would be a huge pain in the ass to the person coming in to NYC from IRELAND to teach the class.
I might make a chorizo & sweet potato "tater tot" torta/frittata and serve this cobbler along with it. MIGHT.
Showing posts with label blueberry. Show all posts
Showing posts with label blueberry. Show all posts
Wednesday, March 19, 2014
Friday, April 05, 2013
Ricotta Pancakes
Ricotta Pancakes (Sugar Free)
Serves 4
Pancakes:
3/4 C. Almond meal
1/2 C Oat flour or malted barley flour
4-5 T. Splenda
1 teaspoons baking powder
1/4 teaspoon salt
1 cup ricotta cheese
2 large eggs, separated
1/2 cup plain yogurt
1 tsp Vanilla
2 teaspoons grated orange zest
Pam oil spray
1. Separate eggs. Whip whites until peaks form. Set aside.
2. In a large bowl, whisk together almond meal, flour, Splenda, baking powder, and salt.
3. In a medium bowl, whisk together ricotta cheese, egg yolks, yogurt, and orange zest. Gradually mix in the dry ingredients.
4. Gently fold egg whites into the batter. Batter should be nice and fluffy and happy looking.
5. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.
Blueberry Sauce:
1 1/2 tablespoons fresh lemon juice
1/4 teaspoons xanthan gum powder or cornstarch
2 cups fresh or frozen blueberries
4 packets of Splenda
2 tablespoons water
1. In a medium saucepan, combine the blueberries, splenda, lemon juice and water. Bring to a boil over high heat. Reduce to a simmer and add xanthan gum powder. Keep stirring until the sauce thickens a bit. Cover to keep warm and set aside.
Copyright 2013 SF Maven
Serves 4
Pancakes:
3/4 C. Almond meal
1/2 C Oat flour or malted barley flour
4-5 T. Splenda
1 teaspoons baking powder
1/4 teaspoon salt
1 cup ricotta cheese
2 large eggs, separated
1/2 cup plain yogurt
1 tsp Vanilla
2 teaspoons grated orange zest
Pam oil spray
1. Separate eggs. Whip whites until peaks form. Set aside.
2. In a large bowl, whisk together almond meal, flour, Splenda, baking powder, and salt.
3. In a medium bowl, whisk together ricotta cheese, egg yolks, yogurt, and orange zest. Gradually mix in the dry ingredients.
4. Gently fold egg whites into the batter. Batter should be nice and fluffy and happy looking.
5. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.
Blueberry Sauce:
1 1/2 tablespoons fresh lemon juice
1/4 teaspoons xanthan gum powder or cornstarch
2 cups fresh or frozen blueberries
4 packets of Splenda
2 tablespoons water
1. In a medium saucepan, combine the blueberries, splenda, lemon juice and water. Bring to a boil over high heat. Reduce to a simmer and add xanthan gum powder. Keep stirring until the sauce thickens a bit. Cover to keep warm and set aside.
Copyright 2013 SF Maven