Lemon Blueberry Pancakes

Yield:  4 pancakes

Ingredients:

• 1 pkt (box) sugar-free lemon pudding
• 1/3 C. all-purpose flour
• 1/8 tsp. cinnamon
• 1/2 tsp. baking powder
• 1/4 C. egg beater or egg white
• 1/3 C. blueberries (fresh/frozen, thawed)
• 1 C. water

Directions:

1. Combine pudding, flour, cinnamon, and baking powder.
2. Add egg, blueberries, and water to the dry ingredients. Stir until they are moistened.
3. Coat a pan with cooking spray, and turn stove to medium heat.
4. Spoon ¼ batter at a time onto the heated pan, cook until slightly brown, then flip to cook other side
5. For thinner pancakes, make the batter by adding more water, 1 tbsp. at a time.

Nutritional Info. (1 pancake/serving)

Total Calories - 68

Total Carbs. - 11 gm

Total Protein - 5.5 gm

Total Fats - 0.25 gm

Peanut Powder Salad Dressing

Yields: 2 Tablespoons

Ingredients:

•    2 tablespoons powdered peanuts
•    1 tablespoon soy-sauce, low sodium
•    1 tablespoon water
•    1/8 tsp. garlic powder
•    1/4 tsp. ground pepper
•    1/4 tsp. chili sauce
•    1 tsp. Splenda/brown sugar blend
•    1/8 tsp. sesame oil

Directions:

Blend all ingredients well in a blender and serve.

Nutritional Info. (per 1 tablespoon)

Total Calories - 50

Total Carbs. - 7 gm/sugar - 5 gm

Total Protein - 3 gm

Total Fat - 2 gm

Courtesy of: https://www.froedtert.com/bariatric-surgery/recipes/peanut-salad-dressing

Peanut-butter & Jelly Pancakes

Yields: 4

Ingredients:

• 1/2 cup low fat cottage cheese
• 1/2 cup instant oatmeal
• 2 tbsp. powdered peanuts
• 4 large egg whites
• 1 cup frozen mixed berries blend

Directions:

1. Put all items in a blender in order: cottage cheese, oatmeal, powdered peanuts, then egg whites.
2. Turn on blender and blend until smooth like pancake batter.
3. Pour into a bowl and fold in berry fruit mix.
4. Use cooking spray in skellet make 4 pancakes.

Nutritional Info. (per 1 pancake):

Total Calories - 90

Total Carbs – 9 gm

Total Fat - 1.5 gm

Total Protein - 10 gm