Here are two of Lady Gaga's favorite recipes from Harley Pasternak's cookbook, The 5-Factor World Diet. The Swedish pancakes are the perfect power brunch, and the tabouli is packed with protein and vitamins -- just right for lunch or dinner.
Swedish Pancakes with Raspberries
Makes: 2 servings
Prep time: 5 minutes
Cook time: 9 minutes
1 large egg yolk
2 tablespoons Splenda or other sugar substitute
1 teaspoon vanilla extract
1 cup nonfat milk
1/2 cup whole wheat flour
3 tablespoons white flour
3 egg whites
Nonstick cooking spray
1 cup fresh raspberries
1. In a medium bowl, whisk the egg yolk, Splenda, vanilla and salt. Alternately whisk in the milk and flour, stirring well after each addition to make a thin, smooth batter.
2. In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.
3. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Drop about 2 tablespoons batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably in skillet, turning when browned, about 3 minutes per pancake. Serve with raspberries.
Nutrition facts per serving: 281 calories, 17g protein, 47g carbohydrate, 3.5g fat (1g saturated), 8g fiber
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