Morning Cake-Up Call!
Serving Size: 2 pancakes (entire recipe)
PointsPlus® value 7*
If you like breakfast that tastes like dessert, you'll looooove today's recipe. Our slimmed-down take on a nutritional flop from IHOP rules, people...
1/4 tsp. sugar-free French vanilla powdered creamer (like the kind by Coffee-mate)
2 tbsp. fat-free cream cheese, room temperature
2 no-calorie sweetener packets (like Splenda or Truvia)
1/8 tsp. vanilla extract
1/3 cup whole-wheat flour
1/2 tsp. baking powder
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. low-sugar strawberry preserves
5 frozen unsweetened strawberries, partially thawed and sliced
1/2 tsp. powdered sugar
2 tbsp. Fat Free Reddi-wip
To make the cheesecake topping, in a small bowl, mix powdered creamer with 1 tsp. hot water until dissolved. Add cream cheese, 1 sweetener packet, and vanilla extract. Stir until thoroughly mixed. Cover and chill for at least 10 minutes.
In a medium bowl, mix flour, baking powder, remaining sweetener packet, and salt. Stir in egg substitute and 1/4 cup water.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to form a large pancake. Cook until pancake begins to bubble and is solid enough to flip, 2 - 3 minutes. Gently flip and cook until both sides are lightly browned and inside is cooked through, 1 - 2 minutes.
Plate your pancake. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake.
Give cheesecake topping a stir and spread half of it onto one pancake. Top with the other pancake and spread with remaining cheesecake topping.
In a microwave-safe bowl, thoroughly mix preserves with 1 tbsp. hot water. Add sliced strawberries and toss to coat. Microwave for 30 seconds, or until warm.
Top pancakes with strawberry topping, powdered sugar, and Reddi-wip. Chow down!
MAKES 1 SERVING