1 C. plain fat-free yogurt
\n1\/4 C. chopped cilantro
\n2 T. chopped mint
\n1 Granny Smith apple, finely diced
\n2 scallions, thinly sliced
\n2 C. low-fat (1%) cottage cheese
\n1 large egg white
\n6 T. flour
\n1 tsp. chili powder
\n1\/2 tsp. salt
\n1\/4 tsp. pepper
\n1\/2 C. frozen corn kernels, thawed
\n1 T. olive oil<\/p>\n
In small bowl, combine 3\/4 C. of yogurt, cilantro, mint, and apple; set aside. In large bowl, combine cottage cheese, remaining 1\/4 C. yogurt, egg white, flour, chili powder, salt, and pepper. Fold in corn kernels. In large nonstick skillet, heat 1-1\/2 tsp. of oil over medium-low heat. Using half the batter, drop by generous 1\/3-C. measures into pan to make 4 pancakes. Cook pancakes until lightly golden and cooked through, about 2 minutes per side. Repeat with remaining batter and 1-1\/2 tsp. oil for a total of 8 pancakes. Serve panckes with sauce spooned alongside.<\/p>\n
Yield: 4 servings
\nCalories: 220
\nFat: 4.9g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. plain fat-free yogurt 1\/4 C. chopped cilantro 2 T. chopped mint 1 Granny Smith apple, finely diced 2 scallions, thinly sliced 2 C. low-fat (1%) cottage cheese 1 large egg white 6 T. flour 1 tsp. chili powder 1\/2 tsp. salt 1\/4 tsp. pepper 1\/2 C. frozen corn kernels, thawed 1 T. olive oil In small bowl, combine 3\/4 C. of yogurt, cilantro, mint, and apple; set aside. In large bowl, combine cottage cheese, remaining 1\/4 C. yogurt,…<\/p>\n