Lemon Raspberry Oven Pancake
Nutrition Information per serving:
Calories: 140 Total Fat: 2g
Cholesterol: 10mg Protein: 7g
Carbohydrates: 23g Sodium: 170mg
Makes 8 servings
Notes, Tips & Suggestions
TIP: Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries.
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar, divided
1/4 teaspoon salt
1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
3/4 cup egg substitute or 3 large eggs
1 1/2 teaspoons grated lemon peel
1/2pint (about 1 cup) fresh raspberries
PREHEAT oven to 450º F.
SPRAY 9-inch deep-dish pie plate or cake pan with nonstick cooking spray.
COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk, egg substitute, lemon peel and vanilla extract and egg in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange raspberries on top of batter. Sprinkle top with remaining 2 tablespoons sugar.
BAKE for 15 to 20 minutes or until puffed and light golden brown. Serve warm.