Detalles de la receta

Fruit-Filled Pancake Puff

Número de Porciones: 2

Tamaño de la porción: 1 pancake and 1/2 cup fruit

Tired of the same old breakfast selections? This elegant puff pancake will become a favorite! Try different fruit and yogurt combinations to add variety.

Nombre: Cantidad:
Cooking spray
egg substitute 0.25 cup
all-purpose flour 2 Tbsp
fat-free milk 2 Tbsp
canola or corn oil 2 tsp
vanilla extract 0.25 tsp
salt 0.13 tsp
fresh raspberries 2.50 oz
strawberries, sliced 6 small
fat-free mixed-berry yogurt 2 Tbsp

Preheat oven to 400° F. Lightly coat two 8-ozramekins (4-in diameter) with cooking spray. Set aside.


In a medium bowl, whisk together the egg substitute, flour, milk, oil, vanilla, and salt until smooth.


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 to cool.


Meanwhile, in a small bowl, gently stir together the raspberries and strawberries. Spoon over each cooled pancake. Dollop each with yogurt.

Información nutricional (por porción)
Calorías 100
Calorías de grasa 45
Grasa total 5g
Grasa saturada 0g
Colesterol 0mg
Sodio 225mg
Potasio n/a
Carbohidratos 10g
Fibra dietética 3g
Azúcares 4g
Proteína 5g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1/2 Carbohydrate 1 Fat