Ricotta Pancakes

Ingredients:

3 eggs

3 tablespoons Atkins Bake Mix

1/4 teaspoon salt

1/3 cup heavy cream

3/4 cup ricotta cheese

1/4 cup sugar-free any-flavor fruit preserves

1 packet sugar substitute

1 1/2 tablespoons butter

In a medium bowl, whisk eggs, bake mix and salt until smooth.  Gradually whisk in cream. 

Let stand 5 minutes.

Press ricotta through a fine sieve into a small bowl. 

Mix in fruit spread and sugar substitute.

Melt butter in a small nonstick skillet over medium heat.  Pour in 2 tablespoons batter and tilt pan coat bottom. 

Cook until golden on bottom; turn over. 

Cook 1 minute more.  Transfer to a plate.  Repeat with remaining batter.

Spread pancakes with ricotta mixture and roll up.

This recipe yields 4 servings.

Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 14 grams
Fat: 22 grams
Calories: 280

Description: "The cheesecake-inspired filling is not too sweet to serve for brunch. Once you've mastered making the pancakes, vary the flavor of the filling by trying different fruit spreads."

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