Page 42 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

⅔ cup ricotta cheese 1. The night before, place the cheese in a piece of BREAKFAST
2 large eggs, cheesecloth or a paper coffee filter and set in a
separated strainer over a bowl. Cover with plastic wrap and
¼ cup milk of choice refrigerate. In the morning, discard the whey
collected in the bowl.
¼ cup plus 2 tbsp.
whole-wheat flour 2. Transfer the drained ricotta to a food processor
2 tsp. sugar or blender, add the egg yolks, and process until
smooth. THE MEDITERRANEAN REFRESH
¼ tsp. baking powder
3. Add the milk, flour, sugar, baking powder and
⅛ tsp. salt
salt and process until completely blended.
1 tbsp. finely minced
lemon peel 4. Fold in the lemon peel and lemon verbena.
1 tsp. finely minced 5. Beat the egg whites in a mixing bowl until just
lemon verbena stiff but still moist, then fold gently into the
2 tsp. olive oil batter.

6. Heat the olive oil in a large nonstick skillet over
medium heat. Drop batter by 1⁄4 cupfuls onto the
skillet and cook until the tops bubble. Turn and
cook on the second side until golden brown.

7. Repeat with the remaining batter.
8. Serve immediately with your favorite toppings,
such as lemon juice with a dusting of sugar or a
drizzle of fresh local honey.

NUTRITION DATA FOR 1 SERVING:
Calories 135kcal Sodium 122mg
Total Carbohydrates 11g Potassium 79mg
Protein 6g Dietary Fiber 1g
Total Fat 8g Sugars 3g
Saturated Fat 3g Vitamin A 6% Daily Value
Polyunsaturated Fat 0.5g Vitamin C 2% Daily Value
Monounsaturated Fat 2g Calcium 10% Daily Value
Trans Fat 2g Iron 4% Daily Value
Cholesterol 89mg

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