Cottage Cheese Puffs ~ PHASE 2
2 cups low-fat cottage cheese
4 egg yolks
6 tablespoons all purpose flour
1/2 teaspoon vanilla
pinch of salt
8 egg whites
Recipe makes 6 servings (about 5 pancakes each).
Drain the cottage cheese in a sieve to remove excess moisture. Stir together cottage cheese, egg yolks, flour, and vanilla in a large bowl until well blended.
Add salt to egg whites in large bowl. Beat at medium speed until soft peaks form. Gently fold egg whites into cottage cheese mixture in 2 or 3 additions until no streaks of white remain.
Spray large non-stick skillet with non-stick vegetable cooking spray. Heat skillet over medium heat for each pancake drop 2 or 3 heaping tablespoons of batter into skillet, 1 inch apart: pancakes should not be larger than 2 1/2 inches in diameter. Cook for about 2 minutes or until set on bottom and lightly golden. Flip pancakes over; cook for 1 more minute or until golden. (Pancakes will be very light.) Remove to baking sheet and keep warm in low oven. Repeat with remaining pancake batter, spraying skillet as needed.