These low-fat puff pancakes deflate after baking to form a "bowl." Add colorful fresh fruit to make a lovely display.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For pancakes, coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray. Set aside.

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  • 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.

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  • 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.

Good Food, Good Health Eating Plan Exchanges:

1/2 starch, 1/2 fruit, 1 fat/sugar.

Nutrition Facts

123 calories; 4 g total fat; 1 g saturated fat; 0 mg cholesterol; 210 mg sodium. 18 g carbohydrates; 2 g fiber; 5 g protein; 41 RE vitamin a; 41 mg vitamin c; 40 mg calcium; 1 mg iron;

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