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
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
Mix first 4 ingredients until blended.
Top pancakes evenly with cheese mixture; fold in half to enclose filling.
Substitute peaches, pears or banana for the pineapple.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.