Recipe - Fruit Puff Pancake

5 Egg substitute equivalents
One half cup Skim milk
One half cup Flour
1 tablespoon Vanilla extract
4 cup Mixed fresh fruit; see *

*mixed fresh fruit (try cut or sliced up strawberries, blueberries, and bananas)

Preheat the oven to 425 degrees. Spray a pie plate or ovenproof skillet
with nonstick cooking spray. In a large bowl, combine the eggs and milk.
Add the flour and vanilla. Pour the batter into the prepared pan and place
it in the oven. Bake for 15 to 20 minutes until batter is puffed and edges
are browned. Remove the puff pancake, fill the center with the fruit, cut
into wedges and serve.

Exchanges: Starch/Bread Exchange 1&One half Fruit Exchange 1

Calories 184 Calories from Fat 7 Total Fat 1g Saturated Fat 0g
Cholesterol 1mg Sodium 120mg Carbohydrate 36g Dietary Fiber 4g
Sugars 16g Protein 10g Recipe for Friday, 3/20/98

This week's recipes are from the cookbook Easy & Elegant Entrees, featuring
an array of quicktofix, goodforyou main dishes that taste like they
took hours to prepare. You can order a copy of this and many other
cookbooks from our online bookstore or call 1800ADAORDER
(18002326733).

Copyright © 1998 American Diabetes Association

MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98

NOTES : 4 servings/Serving size: One fourth recipe

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 27,
1998