Farmer’s Cheese Pancakes with Summer Fruits

Ingredients

• 2 medium peaches sliced
• 1/4 cup water
• 2 tablespoons granular sugar substitute
• 1 teaspoon lemon juice
• 1/4 cup raspberries
• 6 large Eggs lightly beaten
• 1 cup semisoft farmer’s cheese
• 2 teaspoons granular sugar substitute

Instructions

1. Heat the oven to 200 F.
2. For the topping: In a small saucepan, combine peaches, water, and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
3. While the topping is cooking, make the pancakes: In a large bowl, whisk together eggs, 2/3 cup of the cheese and the sugar substitute.
4. Lighly coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip; cook 1 minute more. Transfer pancake to a heatproof platter and place in the oven to keep warm. Repeat for remaining pancakes.
5. Divide pancakes among 4 plates. Spoon peach-raspberry topping over panceakes and dollop with remaining cheese. Serve warm.