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Name: Raspberry Hotcakes (4 Pts)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 cup all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg yolk; 1 teaspoon lemon zest finely grated; 1 cup buttermilk; 2 large egg whites; 3/4 cups raspberries; cooking spray; 1 cup fat-free vanilla yogurt; 1/4 cup reduced-sugar raspberry jam

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INGREDIENTS

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
1 teaspoon lemon zest ; finely grated
1 cup buttermilk
2 large egg whites
3/4 cups raspberries
cooking ; spray
1 cup fat-free vanilla yogurt
1/4 cup reduced-sugar raspberry jam

Servings

INSTRUCTIONS

Sift together flour, baking powder and salt in a medium bowl; set aside.

In a small bowl, whisk together egg yolk, zest, and buttermilk.

Beat egg whites with an electric mixer until stiff peaks form.

Mix all ingredients above together.

Coat a large nonstick skillet with cooking spray and warm over medium heat.

Ladle 3 Tablespoons of batter onto hot skillet to make each hotcake. Cook

until bottom is set and golden brown, about 2 minutes; flip and cook until

firm, about 2-3 minutes more.

Serve hotcakes topped with raspberry preserves and yogurt.

Yields three 3-inch hotcakes, 1/4 cup of yogurt, and 1 Tablespoon of jam

per serving.

NOTES

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 4 Servings

Calories: 267
Calories from Fat: 23 (9%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.4g
Cholesterol 56mg		17 %
Sodium 355.1mg		12 %
Potassium 440.8mg		12 %
Total Carbohydrate 41.6g		12 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 39.1g
Protein 19.5g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 267

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