Fruit-Filled Puff Pancakes*

By RJamoralin

Per serving: 163 cal., 5 g fat (1 g sat. fat), 0 mg chol., 138 mg sodium, 26 g carb., 3 g fiber, 5 g pro. Exchanges: 1 carb., 1 fruit, 1 fat. Carb choices: 2.

Carb. per serving: 16 g

Stand 5 minutes

Ingredients

• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
• 2 tablespoons flour
• 2 tablespoons fat-free milk
• 2 teaspoons oil
• 1 tablespoon low-sugar orange marmalade
• 1 tablespoon orange juice or water
• 1 small banana, sliced
• 1/2 cup sliced fresh strawberries, raspberries, and/or blueberries

Details

Servings 2
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 400 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 cooking spray. Set aside.

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

3. Meanwhile, in a small bowl, stir together marmalade and orange juice. Add banana and strawberries; stir gently to coat. Immediately after removing pancakes from oven, transfer to serving plates. Spoon 1/2 cup fruit into center of each pancake.