Cottage Cheese And Apple Pancakes

Preparation time: 30 minutes

Yield: serves about 4

Great for brunch!

The batter keeps well for days, so you can have it on hand for breakfast cheer on an otherwise depressing weekday. (And these pancakes are equally uplifting for dinner)

• 4 eggs, separated (yolks optional – use all, some or none)
• 1 cup of cottage cheese (low fat ok)
• 1 cup (packed) grated tart apple
• ¾ cup flour
• 1 to 2 tsp. lemon juice
• Optional: 1 tbs. honey
• ½ tsp. cinnamon
• ½ tsp. salt
• Optional: 2 to 3 tbs. finely minced walnuts or almonds
• Oil or butter for frying

Optional toppings:

• Real maple syrup
• Sour cream or yogurt
• Berry sauce

1. Beat the egg whites until stiff
2. Combine all other ingredients (except toppings and frying oil) in a medium-sized bowl and mix well. Fold in the egg whites.
3. Heat oil or melt butter in a skillet. When it is hot enough to sizzle a drop of batter on contact, add spoonfuls of batter. Fry on both sides until firm and lightly browned. Serve right away, topped with syrup, sour cream or yogurt, and/or berry sauce

*Recipe found in The New Moosewood Cookbook by Mollie Katzen 

Smoked Trout Spread

Ingredients:

• 1/4 pound smoked trout fillet, skinned and broken into pieces
• 1/2 cup 1 percent low-fat cottage cheese
• 1/4 cup coarsely chopped red onion
• 2 teaspoons fresh lemon juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 1 celery stalk, diced

Directions:

In a blender or food processor, combine the trout, cottage cheese, red onion, lemon juice, hot pepper sauce and Worcestershire. Process until smooth, stopping to scrape down the sides of the bowl as needed. Fold in the diced celery. Cover and refrigerate until just before serving. Makes 12 tablespoons.

As my kids say "Easy Peasie, Lemon Squeezie"
 
Nutritional Analysis
(Per serving)