Dutch Apple Pancake

Ingredients:

• 2 tbsp trans-free margarine, melted, divided
• 1 medium Granny Smith apple, peeled, cored and cut into 1/2-inch slices
• 1/3 cup whole-grain pastry flour
• 2 tbsp sugar
• 1 tbsp granular sugar substitute
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup skim milk
• 4 eggs, lightly beaten

Makes 4 Servings

1. Heat oven to 400 F.
2. Heat 1 tbsp of the margarine in a large cast-iron skillet over medium heat. Add apple and cook until softened and lightly browned, about 5 minutes.
3. Puree the remaining margarine, flour, sugar, sugar substitute, cinnamon, nutmeg, milk and eggs in a blender unti just combined, about 1 minute. Pour batter into skillet, over apples. Baked until puffed and set, about 15 minutes. Serve hot.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This meal is delicous for breakfast, lunch and dinner and it can be made in about 30 minutes. The smell and taste of apples mixed with cinnamon and nutmeg is heavenly. Don't worry if you don't have a cast-iron skillet; you can use an omlette pan and it will work just as well. This puffy pancake should be served piping hot, right from the skillet and served with a dash of maple syrup.