Fruit Puff Pancake from Healthy Diabetic Recipes

Fruit Puff Pancake Recipe

Recipe Ingredients:

5 egg substitute equivalents
1/2 cup skim milk
1/2 cup flour
1 tbsp vanilla extract
4 cups mixed fresh fruit, see *

Recipe Instructions:

*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&1/2 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: 1/4 recipe

Posted to RecipeLu List by "abprice@wf.net" <abprice@wf.net> on Mar 27, 1998.

Servings: 4

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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