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3 tablespoons all-purpose flour2 teaspoons SPLENDA® Granular1 teaspoon baking powder1/4 cup egg substitute1/2 cup nonfat ricotta cheese2 ounces fresh blueberriesIn a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries. Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments. Amount Per Serving  Calories: 173 | Total Fat: 6.1g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 173

Total Fat: 6.1gCholesterol: 19mgSodium: 313mgTotal Carbs: 17.3g    Dietary Fiber: 1gProtein: 12.2g VIEW DETAILED NUTRITION
About: Nutrition Info

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<a href="http://arabadults.blogspot.com/2010/11/sugar-substitute-recipes-ricotta-cheese.html" rel="follow" target="_blank">Sugar Substitute Recipes: Ricotta Cheese Pancakes | Submitted By: TRROUBLE07</a>

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