• 4 eggs, separated
  • 1 cup lowfat cottage cheese
  • 1 packed cup grated Granny Smith or other tart apple
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Vegetable oil for frying

Beat the egg whites until stiff. In a medium-size bowl, combine all ingredients except egg whites and mix thoroughly. Then, using a rubber spatula, gently fold in the egg whites. In a heavy skillet, heat about 1/4-inch of oil until a small fleck of batter sizzles on contact. Using a tablespoon, drop dollops of batter in the pan to form pancakes. Fry on both sides until brown, adding additional oil if necessary. Serve immediately as these don't hold well, with maple syrup and/or sour cream.