1 C. bleached all purpose flour
1 T. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 C. low-fat buttermilk
1/2 C. fat-free ricotta
3/4 tsp. honey
3/4 tsp. canola oil
1/2 tsp. freshly grated lemon zest
1/4 tsp. vanilla
1 egg white
1/3 C. diced mango
1/3 C. sliced strawberries

In a medium bowl, combine flour, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, ricotta, honey, oil, lemon zest, and vanilla. Whisk wet ingredients into flour mixture until just blended. In a small bowl, with mixer at high speed, beat egg white until it stands in stiff peaks when beaters are lifted. With a rubber spatula, gently fold white into batter until just blended. Fold in mango and strawberries until just combined. Heat a griddle or a 12-inch nonstick skillet over medium flame until a drop of water sizzles; spray lightly with a nonstick cooking spray. Pour batter by scant 1/4 C. onto hot griddle, making a few cakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. Turn with a wide spatula and cook other side till golden. Garnish with fresh strawberries and mango slices.

Yield: 6 servings

Calories: 145
Fat: 2g