- 1 – 6 oz. container Fresh Raspberries
For the batter:
- 2 Egg whites
- 3/4 cup Almond Breeze Almondmilk Hint of Honey Vanilla
- 1/4 cup Cottage Cheese
- 1/2 cup Multigrain Pancake Mix
- 1/4 cup Vanilla Whey Protein Powder
- 1/4 cup Sugar Free Vanilla Syrup (found in the coffee aisle)
Bake at 425 for about 25 minutes or until puffed and lightly golden brown.
I cut it into 8 pieces but it you have more on a buffet you could even do 16 squares.