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Fruit-Filled Pancake Puffs

Fruit-Filled Pancake Puffs
Source: Diabetes Superfoods Cookbook and Meal Planner .
Summary
This elegant puffed pancake can be a decadent breakfast or a light dessert to satisfy a sweet tooth. Try different fruit and yogurt combinations to add variety.
  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    2 Servings
  • Serving size
    1 puff
Breakfast Cooking for 1 or 2 Desserts Quick & Easy Vegetarian Lower Carb
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 puff
  • Amount per serving Calories 100

  • Total Fat 5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 230mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 5g

Choices/Exchanges: 1/2 Carbohydrate, 1 Fat

Breakfast Cooking for 1 or 2 Desserts Quick & Easy Vegetarian Lower Carb
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • egg substitute
    1/4 cup
  • flour
    2 tbsp
  • skim milk
    2 tbsp
  • canola oil
    2 tsp
  • vanilla extract
    1/4 tsp
  • salt
    1/8 tsp
  • raspberries
    2 1/2 oz
  • strawberries (sliced)
    6
  • mixed berry yogurt
    2 tbsp

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Directions

Directions

  1. Preheat oven to 400 degree F. Lightly coat two 8-oz ramekins (4-inch diameter) with cooking spray. Set aside.

  2. In a medium bowl, whisk together the egg substitute, flour, milk, oil, vanilla, and salt until smooth. Pour half the batter into each ramekin. Set the filled ramekins on a baking sheet.

  3. Bake for 20 to 25 minutes, or until golden brown and puffy. Remove from the oven. Using the tip of a knife, gently pierce each pancake in one place. Allow to stand for 5 minutes so you don't burn your fingers when handling the ramekins.

  4. Meanwhile, in a small bowl, gently stir together the raspberries and strawberries. Spoon half of the berries over each cooled pancake, then dollop each with 1 tablespoon yogurt.

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