I discovered this recipe when I was competing in a weight-loss challenge right after I had my third child. I actually found it in Jillian Michael’s (from the Biggest Looser) book, ‘Making the Cut’. I have posted recipes from her book before, because honestly, they’re really good. You wouldn’t believe all of the recipes are super healthy. Granted my husband DID notice a lack of heavy cream in his diet while all this was going on and after a couple weeks he started to rebel. But he did admit that the recipes WERE great. He just missed having lots of fat 🙂 I did too.
Since loosing a lot of weight, I have of course been able to easily maintain myself despite the high quantity of fats that I enjoy eating. But this is a recipe that I crave. I love it.
Something about the texture just lures me in. The other thing I love is that it is topped with sour cream and preserves. I know it sounds weird. I have to admit I was truly skeptical myself when I first saw it.
It is delicious.
Just on a side note, if you are looking to loose a little weight, that last 15 to 20 pounds that has been lingering get Jillian’s book. She outlines not only how to eat healthy and includes tons of different recipes but she talks about the mental aspect of it and also has 30 days of workouts that are super intense and super effective. It’s a great book and I highly recommend it, I lost 15 pounds and 9.5% of my body weight and came in second place in the competition using the book, so it works!
Anyway, here’s the recipe:
- 6 eggs, separated
- 1½ cups low-fat cottage cheese
- ½ cup whole wheat flour
- 6 tablespoons nonfat sour cream
- 6 tablespoons low sugar jam
- Preparation Instructions
- Heat a griddle or frying pan over medium-high heat.
- In the bowl of an electric mixer with the whisk attachment fitted, beat the egg whites until stiff.
- In a medium mixing bowl whisk the egg yolks until they are slightly thick. Then add the cottage cheese and the flour.
- Fold in the egg whites until fully incorporated.
- Scoop a ¼ cup of the batter into a circle on the griddle, repeat with remaining batter. Cook for about 2 minutes on each side (more like 3-4 if you are at high altitude like myself).
- Remove from griddle and top with a dollop of sour cream and a spoonful of jam. (My kids prefer them with syrup 🙂 )