Fruit-Filled Puff Pancakes

These puff pancakes deflate after baking to form a "bowl" just right for filling with fresh colorful fruit.

SERVINGS: 2 servings

CARB GRAMS PER SERVING: 26

Rated :

by 2people

Nutrition Facts Per Serving:

Servings: 2 servings
Calories163
Total Fat (g)5
Saturated Fat (g)1
Cholesterol (mg)0
Sodium (mg)138
Carbohydrate (g)26
Fiber (g)3
Protein (g)5

Diabetic Exchanges

Fruit (d.e.)1
Other Carbohydrates (d.e.)1
Fat (d.e.)1

	Nonstick cooking spray
1/4	cuprefrigerated or frozen egg product, thawed, or 1 egg
2	tablespoonsall-purpose flour
2	tablespoonsfat-free milk
2	teaspoonscooking oil
	Dashsalt
1	tablespoonreduced-sugar orange marmalade
1	tablespoonorange juice or water
1	smallbanana, sliced
1/2	cupsliced fresh strawberries or fresh blueberries

1. Preheat oven to 400 degree F. For pancakes, coat two 4-1/4-inch pie plates, 4-1/2-inch foil tart pans, or 10-ounce custard cups with nonstick spray. Set aside.

2. In a medium bowl use a rotary beater or whisk to beat egg product or egg, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in preheated oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.

3. Meanwhile, in a small bowl stir together marmalade and orange juice or water. Add banana and strawberries or blueberries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into center of each pancake. Makes 2 servings.