Brunch

Ricotta Hotcakes with Berry Compote is for Breakfast, Dessert.

Ricotta Hotcakes with Berry Compote takes 15 minutes to prepare.

Ricotta Hotcakes with Berry Compote takes 15 minutes to cook.

Ricotta Hotcakes with Berry Compote makes 12 servings.

The ingredients for Ricotta Hotcakes with Berry Compote are:

For the Hotcakes:
3 eggs separated
1 tsp. baking powder
Pinch salt
1/2 lb. Ricotta cheese
2/3 c. milk
1/2 c. flour

Berry Compote:
1 cup Strawberries cut into quarters
1 cup blueberries
1 cup blackberries
1 cup raspberries
1/2 cup sugar
2 TBS. water
Powdered Sugar

Here is how you make Ricotta Hotcakes with Berry Compote:

For the Hotcakes:Separate eggs and beat whites until stiff. In another bowl, mix other ingredients well. Fold in egg whites. Put about 2 large spoonfuls on griddle and cook as for any pancake turning when bubbles or well browned on each side.Berry Compote:In a large saucepan heat strawberries, blueberries, blackberries, sugar, and water over medium heat. Once it begins to boil beat until a rich juice forms. Add raspberries at the very end and heat for only a minute and remove from heat and cool for a few minutes.Add the topping to hotcakes and sprinkle with a little powdered sugar and enjoy!! Number of Servings: 12Recipe submitted by SparkPeople user CREMEBROLE.

The nutritional information for Ricotta Hotcakes with Berry Compote is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 116.8

• Total Fat: 1.4 g
• Cholesterol: 53.3 mg
• Sodium: 112.9 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 2.1 g
• Protein: 5.6 g

The dietary needs meet for Ricotta Hotcakes with Berry Compote is Low Fat