Raspberry Lemon Cheese Puffs

5 Aug


1 cup brown rice flour

1/2 cup splenda

1/2 tsp baking powder

2 eggs

1 cup fat free cottage cheese

1/2 tsp lemon extract

zest of one lemon

1 cup fresh raspberries

Directions: Preheat oven to 350 degrees. Spray a baking sheet with Pam. Mix dry ingredients together. Put eggs, lemon extract, lemon zest, and cottage cheese in blender and blend until smooth. Add to dry ingredients, and stir together. Add washed and dried  raspberries and fold in gently. Divide into 5 equal “puffs” on baking sheet. Bake at 350 for 22 minutes and test for done-ness with a toothpick. Do not over bake. They did not brown on top.

Makes 5 servings. Per serving: 190 calories. Fat 2.8g;  Carbohydrates: 30g;  Fiber: 3g;  Protein: 11g.

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