Source: Eggface

Yield:

8 pieces

Ingredients

• 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)

Instructions

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.