Taken from the THE GUT FOUNDATION COOKBOOK
Edited by Professor Terry Bolin & Geraldine Georgeou Recipes from Australia’s top chefs
Delicious modern recipes from Australia’s world-class chefs
to cater especially for sensitive stomachs
RICOTTA PIKELETS
MAKES 12 PIKELETS
250 g low-fat ricotta cheese
1⁄2 cup low-fat milk
3 eggs, separated
3⁄4 cup plain flour
1⁄2 teaspoon baking powder
1 teaspoon butter
Combine ricotta, milk and egg yolks in a large bowl. Sift in flour and baking powder and mix
well.
Beat egg whites in a large clean bowl until soft peaks form.
Stir 1 large spoonful of egg white into ricotta mixture to lighten mixture, then gently fold
in remaining egg white.
Heat a non-stick frying pan over medium–low heat and grease with 1 teaspoon butter. Add
2 tablespoons of batter per pikelet to pan.
Cook for 2 minutes, or until bubbles form on the surface. Turn and cook for a further 2–3 minutes,or until underside is golden and pikelet is cooked through.
Repeat with remaining batter. These pikelets can be eaten as a either a breakfast or dessert dish with low-fat yoghurt and fruit, drizzled with honey or for afternoon tea with a pure fruit spread or jam.
Per serve
ENERGY (KJ) 698.18
PROTEIN (G) 10.3
TOTAL FAT (G) 7.3
- SATURATED FAT (G) 3.8
- POLYUNSATURATED FAT (G) 0.4
- MONOUNSATURATED FAT (G ) 2.3
CARBOHYDRATE (G) 14.8
DIETARY FIBRE (G) 0.7