Blueberry Cannola Cream Pancakes - America's Best Copycat Recipes

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Blueberry Cannola Cream Pancakes



Blueberry Topping:
1/2 cup frozen unsweetened blueberries, thawed (drained, if needed)
1 teaspoon brown sugar (not packed)
1/2 teaspoon cornstarch

Cannoli Topping:
1/4 cup light/low-fat ricotta cheese
1 no calorie sweetener packet (like Splenda or Truvia)
1 drop vanilla extract

Blueberry Topping: Place the blueberries in a large microwave-safe mug sprayed with nonstick spray. Stir in 2 teaspoons water. Sprinkle with brown sugar and cornstarch, and stir to coat. Microwave for 1 minute, or until hot. Stir, and spoon over pancakes.

Cannoli Topping: In a small bowl, mix ingredients all the ingredients together. Spoon over blueberry topping.
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