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Recipe Category: Eggs
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Ingredients
- 1 cup (225 g) 4% or 2% cottage cheese
- 2 tablespoons (30 g) sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon (1.5 g) Splenda
- 4 eggs
- 1/4 cup (30 g) vanilla whey protein powder
- 6 tablespoons (90 ml) low-sugar strawberry preserves
Method
- Put the cottage cheese, sour cream, vanilla, and Splenda in your food processor with the S-blade in place
- Process until smooth
- Put the eggs and the protein powder in a blender and whirl for 20 seconds or so
- Heat an 8- or 9-inch (20- or 25-cm) nonstick skillet over medium-high heat
- Make sure its hot before you cook! Even though its nonstick, spray it with nonstick cooking spray
- Now, pour in a small puddle of the egg mixture and swirl the pan to coat the whole bottom- the idea is to use just enough of the egg mixture to cover the bottom of the skillet with a thin but solid layer
- Cook until the top of the egg is set-this takes only a minute or so-and then turn briefly
- The protein powder makes this mixture very fragile, so be careful
- Lay the thin, eggy pancake on a plate, spread 1 tablespoon of the preserves on one half, and spoon 3 tablespoons of the cottage cheese mixture over it
- Fold and serve
- Repeat with remaining ingredients
Makes 6
- Each with 9 grams of carbohydrates and 11 grams of protein
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