Fruit puff pancake

Yield: 4 Servings

Measure Ingredient
5 Egg substitute equivalents
½ cup Skim milk
½ cup Flour
1 tablespoon Vanilla extract
4 cups Mixed fresh fruit; see *

*mixed fresh fruit (try sliced strawberries, blueberries, and bananas) Preheat the oven to 425 degrees. Spray a pie plate or oven-proof skillet with nonstick cooking spray. In a large bowl, combine the eggs and milk.

Add the flour and vanilla. Pour the batter into the prepared pan and place it in the oven. Bake for 15 to 20 minutes until batter is puffed and edges are browned. Remove the puff pancake, fill the center with the fruit, cut into wedges and serve.

Exchanges: Starch/Bread Exchange -- 1&½ Fruit Exchange -- 1 Calories -- 184 Calories from Fat -- 7 Total Fat -- 1g Saturated Fat -- 0g Cholesterol -- 1mg Sodium -- 120mg Carbohydrate -- 36g Dietary Fiber -- 4g Sugars -- 16g Protein -- 10g Recipe for Friday, 3/20/98 This week's recipes are from the cookbook Easy & Elegant Entrees, featuring an array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98 NOTES : 4 servings/Serving size: ¼ recipe Recipe by:

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 27, 1998

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