1 c. strawberries
2 tbsp. frozen orange juice concentrate
1 tbsp. lemon juice
1/2 tsp. grated lemon zest
1 tbsp. butter
3 eggs, separated
1 c. lowfat cottage cheese
1/4 c. flour
1 tbsp. sugar
Pinch of salt
1 tbsp. vegetable oil

Using a blender or food processor blend strawberries, orange juice, lemon juice and lemon zest until smooth.

Melt butter. In a medium bowl beat egg yolks and cottage cheese together until well mixed. Leave slightly lumpy. Beat in the flour, 1 tablespoon sugar and the melted butter.

In small bowl beat egg whites until foamy. Add salt and continue beating until peaks are stiff but not dry. Fold into batter.

In large non-stick skillet heat thin film of oil until hot. Use 3 tablespoons batter for each pancake. Cook 2-3 minutes, flip, cook 1 minute longer. 2 servings.