Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Fresh or thawed frozen blueberries
   1       T            Plus 2 t sugar
     1/4   t            Grated lemon zest
                        Pinch of ground cinnamon
   2       large        Eggs, separated
     1/3   c            Nonfat or part-skim ricotta
     1/4   c            Low-fat milk
   6       T            All-purpose flour
     1/4   t            Baking powder
   1       Pinch        salt
   2       t            Canola oil
                        Any combination of fresh
                        -berries, for garnish (opt.)

Preparation:

1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat. 2. Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 t sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl. 3. Beat egg whites in another bowl until stiff peaks form; fold gently into batter. 4. Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cups. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.