Blueberry Pancakes with Pineapple-Cheese Stuffing

• 1 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1/4 cup chopped fresh pineapple
• 1 Tbsp. light brown sugar
• 1/2 tsp. Chinese five-spice powder
• 4 frozen blueberry pancakes (4 inch), toasted

1. Mix first 4 ingredients until blended.
2. Top pancakes evenly with cheese mixture; fold in half to enclose filling.

pollyo natural part skim ricotta cheese, fresh pineapple, light brown sugar, chinese fivespice

Taken from www.kraftrecipes.com/recipes/blueberry-pancakes-pineapple-cheese-stuffing-183569.aspx (may not work)