1 c Fresh or thawed frozen
-blueberries
1 tb Plus 2 t sugar
1/4 ts Grated lemon zest
Pinch of ground cinnamon
2 lg Eggs, separated
1/3 c Nonfat or part-skim ricotta
1/4 c Low-fat milk
6 tb All-purpose flour
1/4 ts Baking powder
Pinch of salt
2 ts Canola oil
Any combination of fresh
-berries, for garnish (opt.)
1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T
sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy,
about 5 minutes. Remove from heat.
2. Blend egg yolks and ricotta in a food processor until smooth. Add milk,
flour, remaining 2 t sugar, baking powder, and salt, and process until
completely blended. Pour into a mixing bowl.
3. Beat egg whites in another bowl until stiff peaks form; fold gently into
batter.
4. Heat oil in a large nonstick skillet over medium-low heat. Pour batter
into skillet by the quarter cups. Cook until tops are bubbly and
dry-looking, about 4 minutes; turn and cook until golden brown, about 4
minutes more. Serve with blueberry sauce. Garnish with berries, if desired.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg
Yields
8 Servings