Detalles de la receta

Fruit-Filled Pancake Puff

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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.

Ingredientes
Instrucciones
Nutrición

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

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Diabetes & Heart Healthy Meals for Two

American Heart Association and American Diabetes Association

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