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Blueberry Pancakes with Pineapple-Cheese Stuffing
Blueberry Pancakes with Pineapple-Cheese Stuffing

Blueberry Pancakes with Pineapple-Cheese Stuffing

15 Min(s)
15 Min(s) Prep
You may be thinking that blueberry pancakes stuffed with ricotta and fresh pineapple don't sound very easy to make. They are—and they're wonderful!
What You Need
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4 servings
Original recipe yields 4 servings
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup chopped fresh pineapple
1 Tbsp. light brown sugar
1/2 tsp. Chinese five-spice powder
4 frozen blueberry pancakes (4 inch), toasted
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Let's Make It
1
Mix first 4 ingredients until blended.
2
Top pancakes evenly with cheese mixture; fold in half to enclose filling.
Kitchen Tips
Tip 1
Variation
Substitute peaches, pears or banana for the pineapple.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 260mg
11%
Total Carbohydrates 21g
8%
Dietary Fibers 1g
4%
Sugars 9g
18%
Protein 10g
20%
Vitamin A
4%
Vitamin C
8%
Calcium
25%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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