Recipe: Cream Cheese Rolled Pancakes with Raspberry Preserves

Cream Cheese Rolled Pancakes with Raspberry Preserves

Low Fat Recipe

Ingredients:

3 eggs
2 tablespoon canola oil
1 cup skim milk
3/4 cup flour, sifted
1/4 pound light cream cheese
1/4 pound low-fat cottage cheese
2 tablespoon sugar substitute
1 teaspoon vanilla extract
1/2 cup non-fat sour cream
1/2 cup raspberry preserves

Instructions:

Place the eggs in a small mixing bowl. Pour in the canola oil and milk and whisk until completely combined together. Add the flour and salt. With a rubber spatula work from the bottom up to mix making sure all the flour is completely moistened. The batter should be smooth with no lumps. Spray a skillet with a non stick cooking spray. Pour 4 tablespoons of the batter into the prepared skillet. Cook over medium heat 2 minutes or until the bottom is a nice golden brown. Do not flip the pancake over. Remove from the skillet and place on a piece of wax paper with the cooked side up. Continue until all the batter is used. With an electric mixer on medium speed beat together in a separate bowl the egg, cream cheese, cottage cheese, sugar substitute and the vanilla. With a spoon fill each pancake with the egg mixture being sure to not go all the way to the edges. Roll the pancake up. Continue until each pancake is filled and rolled. Spray the skillet again with the non stick cooking spray. Place the rolled pancakes into the skillet. Cook over medium heat about 5 minutes or until a golden brown being sure to cook all sides this time. Serve with the sour cream and raspberry preserves on the side.

Nutritional Information (Approximate Values)

Number of Servings: 10
Serving Size: 1 rolled pancake with sour cream and raspberry preserves

Per Serving
Calories 164
Carbohydrate 20 g
Fat 6 g
Saturated Fat 2 g
Fiber 0 g
Protein 7 g
Sodium 251 mg