Healthy Recipe

Ingredients:

• Rhubarb  14 oz., 1 bunch, cut into 3cm pieces
• Strawberries  7 oz., 8 to 12 berries, cut in half
• Baker's (Superfine) Caster Sugar  ¼ cup
• Ricotta Cheese  1 cup
• Skimmed Milk  ¾ cup
• Egg, whole, raw  3 medium, raw, separate egg yolks from egg whites
• White Self-Raising Flour  1¼ cups
• Cocoa Powder  2 tablespoon(s), level
• Calorie Controlled Cooking Spray  4 spray(s)
• 0% Fat Natural Greek Yogurt  ½ cup

Instructions:

1. Preheat the oven to 400°F and line a baking tray with baking paper.
2. Spread out the rhubarb and strawberries on baking tray. Sprinkle them with half of the sugar (approximately 2 tablespoons). Toss to coat. Cook for 20 minutes or until softened.
3. Meanwhile, whisk the ricotta, milk and egg yolks in a large bowl. Sift in the flour and cocoa, add the remaining sugar and whisk until combined.
4. Using an electric beater, whisk the egg whites to stiff peaks in a separate clean, dry bowl. Then gently fold into the ricotta mixture.
5. Mist a large nonstick frying pan with cooking spray and then set it over a medium heat.
6. Spoon in enough batter to make 4 small pancakes. Cook for 2–3 minutes on each side or until golden and cooked through.
7. Transfer cooked pancakes to a plate, cover and keep warm. Repeat with the remaining mixture to make 8 more pancakes (12 total).
8. Divide the pancakes among 6 plates and top with the roasted fruit and any cooking juices. Serve with the yogurt.