Flourless Pancakes (or waffles) by jesq
Ingredients:
2 large eggs
1/4 C Lowfat Ricotta Cheese (store brand)
1 T Granular Splenda, more or less to taste
1/2 t. Baking Powder
1/4 t. Cinnamon, more or less to taste
(optional)
Dash Nutmeg, more or less to taste (optional)
Directions:
Beat eggs with electric mixer on high for 1
minute to make them light and fluffy (I just beat them with a fork). Add all other ingredients. Beat until smooth. Spray waffle maker with PAM or other cooking spray. Pour all batter, should fill bottom tray. Close and cook as usual for waffles. (Or just pour in pan for pancakes).
Quiche cups:
1 package frozen chopped spinach (you can use any veggie)
3/4 cup liquid egg substitute (or 3 real eggs)
3/4 cup shredded cheese
1/4 cup diced green pepper
1/4 cup diced onion
Thaw and drain the spinach. Line a muffin pan with foil cups and spray with cooking spray. Mix all ingredients and divide evenly among the muffin cups. Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.
The quiche cups are pretty small if you make 12. I frequently will make less so that each one is more substantial.
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