Cheesy Cakes

1 (15 oz.) Container Lowfat Ricotta Cheese
4 Large Eggs
2 Tablespoons Splenda Granular
1 teaspoon Vanilla Extract
2 Tablespoons Fat Free Margarine
1/2 Cup All Purpose Flour
Butter Flavored Non-stick Cooking Spray

In a food processor fitted with a chopping blade (or in a blender in batches if necessary), combine the ricotta cheese, eggs, Splenda, vanilla and margarine. Process until just combined. Add the flour and process, stopping several times to scrape down the sides, until the batter is smooth and resembles a thin pancake batter. Preheat a non-stick griddle or skillet over medium heat. Lightly coat the griddle with non-stick cooking spray. Place 1/8 cup of batter onto the griddle and spread lightly to form a 3-inch round. Space each one at least 1/2 inch apart. Cook for about 3 minutes, or until a few bubbles have risen to the surface, the tops are beginning to look dry and the bottoms are golden brown. They will not rise much. Use a spatula to carefully flip each cake. Cook them briefly on the second side until golden brown. Repeat with remaining batter, adding additional non-stick spray to the griddle between batches. Serve plain, or you can top with sugar free jam, applesauce, vanilla yogurt, and/or fresh fruit (for additional points).

Serves: 6 (4 Each)
Per Serving: 104 Calories; 4g Fat (33.7% calories from fat); 7g Protein; 10g Carbohydrate; trace Dietary Fiber; 146mg Cholesterol; 122mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Fat. WWP: 2 (www.AimeesAdventures.com)