Farmer's Cheese Pancakes with Summer Fruits

Ingredients:

• Topping:
• 2 medium peaches, sliced, (1 cup)
• 1/4 cup water
• 2 tbsp granular sugar substitute
• 1 tsp fresh lemon juice
• 1/4 cup raspberries

• Pancakes:
• 6 large eggs, lightly beaten
• 1 cup semisoft farmer's cheese
• 2 tsp granular sugar substitute

Makes 4 (2-pancake) Servings

1. Heat the oven to 200 F.
2. For the topping: In a small saucepan, combine peaches, water and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
3. When the topping is cooking, make the pancakes: In a large bowl, whisk together eggs, 2/3 cup of the cheese and sugar substitute.
4. Lightly coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip: cook 1 minute more. Transfer pancake to a heatproof  platter and place in the oven to keep warm. Repeat for the remaining pancakes.
5. Divide pancakes among 4 plates. Spoon peach-raspberry topping over pancakes and dollop with remaining cheese. Serve warm.

WW POINTS VALUE: 5 PTS with or without the fruit

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is the first recipe in the cookbook and the photo for this recipe looks so delicious you want to take a bite out of the page. These pancakes are not your typical pancakes which are made from flour, milk, buttermilk and eggs. The pancake mixture feels like a thick crepe and it's a nice change. The raspberry-peach mixture and the cheese add a nice touch to the pancake. This meal is like eating an open crepe with fruit and cheese. I also highly recommend putting some Rapberry Sauce for a fininshing touch to this meal for a more fruity taste.