Fruit-Filled Puff Pancakes
These low-fat puff pancakes deflate after baking to form a "bowl." Add colorful fresh fruit to make a lovely display.
Prep Time:
10 mins
Total Time:
40 mins
Servings:
Makes 4 servings.
Ingredients
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Nonstick cooking spray
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1/2 cup refrigerated or frozen egg product, thawed, or 1 whole egg plus 1 egg white
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1/4 cup all-purpose flour
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1/4 cup fat-free milk
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1 tablespoon cooking oil
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1/4 teaspoon salt
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2 cups fresh fruit (choose from sliced strawberries, peeled and sliced kiwi fruit or peaches, blackberries, blueberries, seedless grapes, sliced nectarines or apricots, and/or pitted and halved sweet cherries)
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2 tablespoons orange marmalade, warmed
Directions
1.
For pancakes, coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray. Set aside.
2.
In a large mixing bowl use a rotary beater or wire whisk to beat egg product or whole egg plus egg white, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in a 400 degree F oven about 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes.
3.
To serve, immediately after removing the pancakes from oven, transfer to 4 plates. Spoon some of the fruit into center of each pancake. Drizzle fruit with warmed orange marmalade. Makes 4 servings.
4.
Good Food, Good Health Eating Plan Exchanges: 1/2 starch, 1/2 fruit, 1 fat/sugar.
Nutrition information
Calories 123, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 18 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 4%, Vitamin C 69%, Calcium 4%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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These oven-baked pancakes actually puff up, creating delicious edible bowls for fresh fruit. Enjoy these for breakfast or even dessert.
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