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Nutrition Information per serving: Calories: 140 Total Fat: 2g Cholesterol: 10mg Protein: 7g Carbohydrates: 23g Sodium: 170mg Serves Makes 8 servings Notes, Tips & Suggestions TIP: Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries.
Ingredients 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 Preparation 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. Featured Videos:
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