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Add a photoRaciónes: 4
Ingredientes
- 4 x ripe peaches
- 1 tsp fructose or possibly brown sugar (to 2 tsps.)
- 1/4 tsp nutmeg freshly grated if possible
- 1 c. lowfat sour cream (non-fat works fine)
- 1 c. fine curd cottage cheese non-fat works fine
- 1 1/2 tsp pure vanilla extract
- 4 x Large eggs separated
- 1/2 c. whole wheat pastry flour
- 1/4 c. unbleached white flour
- 1/4 tsp salt
- 2 tsp sugar
- 2 tsp butter (to 3 tsps.)
- 1/2 c. maple syrup
Direcciones
- Dip peaches into boiling water for 30 seconds, drain and peel. Slice into a bowl, sprinkle with fructose or possibly brown sugar and nutmeg, cover and set aside.
- In a large bowl, thoroughly blend lowfat sour cream, cottage cheese, vanilla and egg yolks. Sift together dry ingredients and stir into the creamy ones. Whip egg whites to soft peaks, fold gently into batter.
- Lightly rub a crepe or possibly frying pan with butter, heat over medium high and cook pancakes, using about 1/3 c. for each.
- Brown pancakes on each side (1-3 min per side) and keep hot on a platter. When all cakes are made, serve with maple syrup and peach slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 480 | |
| Calories from Fat 171 | 36% |
| Total Fat 19.35g | 24% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 398mg | 17% |
| Potassium 625mg | 18% |
| Total Carbs 64.39g | 17% |
| Dietary Fiber 4.2g | 14% |
| Sugars 41.54g | 28% |
| Protein 15.33g | 25% |
