Here’s a simple, satisfying treat that’s perfect for company for brunch. And it’s elegant enough to serve it for dessert at other meals.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 4 SERVINGS
2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, lightly beaten
1/2 cup fat-free milk
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 cup vanilla yogurt
1. Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.
2. Place butter in a 9-in. pie plate; heat in oven 2-3 minutes or until butter is melted. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in in flour. Remove pie plate from the oven; tilt carefully, coating bottom and sides with butter. Immediately pour in egg mixture.
3. Bake 18-22 minutes or until puffed and browned. Remove pancake from the oven. Serve immediately with fruit mixture and yogurt.
Per 1 piece with 1/2 cup fruit and 1 tablespoon yogurt: 199 cal., 7g fat (3g sat. fat), 149mg chol., 173mg sod., 25g carb. (11g sugars, 3g fiber), 9g pro.
Diabetic Exchanges: 1 medium-fat meat, 1 fruit, 1/2 starch, 1/2 fat.