1/2 C. part-skim ricotta cheese
2 eggs
2 tsp. vanilla extract
sweetener equivalent to 4 tsp. sugar
2 tsp. vegetable oil
1/4 tsp. ground cinnamon
1 tsp. double-acting baking powder
1 Tbsp. flour
1 C. cooked white rice (brown is OK also)
1/4 C. raisins
In a blender, combine all ingredients, EXCEPT RICE and RAISINS.
Blend until smooth. Pour mixture into a bowl. Stir in raisins and rice.
Preheat a nonstick griddle or skillet over medium -high heat. Drop
mixture onto griddle, using about 2 Tbsp. of batter for each patty.
When tops of patties are slightly dry and bubbly, turn them
carefully, browning both sides. (Makes about 12 4-inch patties.)
|