Lemon Ricotta Cheese Pancakes

1/2 C low-fat ricotta cheese
1/4 C small-curd cottage cheese
1/4 C melted butter
1/4 C plus 1 TBS unsifted flour
3 egg yolks
3 egg whites
2 TBS sugar
1 TBS grated lemon zest
pinch of salt

Place cheeses, butter, flour, egg yolks, sugar, lemon zest, and salt in a bowl. Stir with a spoon until well blended. Set aside.

With an electric mixer, beat the egg whites until stiff peaks form. I use a hand mixer on high setting, and it takes about 4 minutes.

Gently fold egg whites into the cheese mixture. Leave large hunks of the egg white showing in the bowl. Just fold, do not really stir.

Lightly butter a hot griddle; pour into three-inch rounds. Cook until a lovely golden brown.

This recipe can be easily doubled and even tripled, but I recommend not trying to serve more than 6 people at a time.

Grapefruit
Raspberry Sorbet
Spiced Apple Ring
Assorted small fruits - canned mandarin oranges,
      banana slices, grapes, strawberries, kiwi, etc...

Cut the grapefruit in half. Place a spoonful of sorbet on top of the grapefruit. Arrange the spiced apple ring and other fruits over this to make a nice side dish for any entree.

Recipes by Marcia Hoyt