Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 container Ricotta cheese
1/2 cup Flour
2 tablespoons Melted butter or margarine
1/3 cup Sugar
1/2 cup Whole shelled, natural American pistachios
Vegetable oil for frying
Raspberry Sauce (recipe follows)
1/4 cup Chopped pistachios for topping
Combine ricotta, eggs, flour, melted butter and sugar in food processor. Process until smooth. Add 1/2 cup pistachios and process stop-and-go fashion until finely chopped but not ground. Heat oiled large skillet or griddle over medium heat (it shouldn't be too hot). spoon 1 tablespoon measures of batter onto pan and gently cook over medium-low heat until they are a little puffy, look slightly set and lose their shine. Turn over and cook other side until light golden on bottom. Oil skillet again and continue with remaining batter until all are cooked. Keep warm, loosely covered with foil in lukewarm oven until all are done. Serve with warm raspberry sauce and sprinkling of chopped pistachios on top. If desired, sift powdered sugar over all.
Raspberry Sauce: Turn two (10 ounce size) containers undrained thawed frozen raspberries (in syrup) into food processor or electric blender and puree. Blend 2 tablespoons cornstarch with 1/4 cup puree, then mix with remaining puree in saucepan, stirring often over medium-high heat until sauce comes to boil and is thickened. Simmer briefly to cook starch. Keep warm.