Strawberry-Topped Puffy Pancake With Creamy Orange Filling

Ingredients:

Servings:
4

1/2 cup 1% fat cottage cheese
1/4 cup frozen orange juice concentrate, thawed and undiluted
2 tablespoons powdered sugar
2/3 cup skim milk
1/2 cup all-purpose flour
1 tablespoon honey
1 teaspoon fresh lemon rind, grated
2 eggs
vegetable oil cooking spray
2 1/3 cups fresh strawberries, halved


Directions:

In blender, combine the first 3 ingredients, cover and process until well blended. Pour into a bowl and set aside.

Again in blender, combine milk and next 4 ingredients, cover and process until smooth.

Pour this into a 9-inch, cooking spray coated, pie plate. DO NOT STIR.

Bake in a 425°F oven for 15 minutes or until puffy and golden brown.

Spoon cottage cheese onto pancake and layer with strawberries.