3/4 cup creamed low-fat cottage cheese
1/4 cup flour
1/3 cup nonfat dry powdered milk
1/4 cup low-fat milk
1/2 teaspoon cinnamon or nutmeg
3 eggs, separated
1 cup strawberries, thinly sliced
1 cup strawberries, pureed
1/2 cup plain low-fat yogurt
Combine cottage cheese, flour, milk and spice. Add egg yolks and beat until smooth. Beat egg whites until stiff peaks form. Gently fold egg whites into cottage cheese mixture. Drop by spoonful onto a hot lightly greased nonstick skillet. Cook slowly so pancakes can cook through. Turn once. Stack with sliced strawberries.
Make strawberry sauce by combining pureed strawberries and yogurt.
Serve immediately with sauce.