I have made these ones before.  I just don't serve it with pasta for myself.

Mozzarella Stuffed Turkey Meatballs
yield: 4-6 servings

Ingredients:
1 slice white bread
1/4 cup milk
1 1/4 lbs. ground turkey
1/2 cup finely diced onion
2 cloves garlic, minced
1 tablespoon ketchup
1 egg
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
2 tablespoons chopped fresh parsley
24-1/2 inch cubed mozzarella cheese

1 jar marinara sauce, warmed
1/3-1/2 pound spaghetti, cooked to al dente

Directions:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat and set aside.

Tear slice of white bread into small pieces and place into a large bowl. Pour milk over top of the bread and let it soak while you chop the onions and garlic. Add the remaining ingredients {excluding the cheese} into the bowl and mix thoroughly until all ingredients are evenly combined. Scoop the meat mixture by the tablespoon into your hand and place a cube of cheese in the middle. Press the meat all around the cheese to cover completely and roll into a ball. Place on prepared baking sheet and continue stuffing the meatballs with cheese until you have 24.
 Bake for 20-23 minutes or until meat is thoroughly cooked. Serve with marinara and spaghetti.

I used an old South Beach Diet recipe, slghtly updated - 1/2 cup Ricotta Cheese + 1 pkg DIET (25 Cal) Swiss Miss Cocoa. The original called for cocoa powder and sweetner.

I just worry it might be too sweet since I never tried the Whey Low. What is it? Thanks christine (internetnut)

Yeap this is the recipe I use! I swear by this recipe! Christine (internetnut)

Hi Linda!

This is a delayed thank you - not long after my surgery, I found what I think was your recipe for cottage cheese pancakes on the OTHER site (LOL).  The recipe called for minced onions, and was meant to be served as a savory dish.

However, sweet carbs have always been my downfall, so I modified it and it's been a hit with everyone with whom I've shared it.

I found if you add Splenda and cinnamon, they taste just like French toast.  Add some canned pumpkin, Splenda, and pumpkin pie spice and voila! pumpkin pancakes.

I've also added fresh berries, extracts - the possibilities are endless!!!

So a HUGE thank you!

Hugs,

Tia