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Baked Blueberry Puff

This Baked Blueberry Puff recipe uses Egg Substitute Egg Substitute, Egg White, All Purpose Flour, Skim Milk, and Vanilla Extract. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1
• 1
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 tbsp
• 1 pinch
• 1 pinch
• 1 cup
• 1/2
• 1/4 cup

Method (preview)

1. 1

   Position a rack in the lower third of the oven and preheat to 425 deg F.

2. 2

   In a large bowl, whisk together the egg and egg white, then whisk in flour, milk, vanilla, sugar, nutmeg, and salt.

3. 3

   Stir in the berries.

4. 4

   Set a small sifter in a dish and pour the confectioner's sugar into it.

5. 5

   Set this and the lemon half (plus a reamer if you have one) near the stove.

6. 6

   Pour the batter into the preheated pan and return it to the oven to bake for 15 - 20 min, until the edges are puffed up high and are golden brown.

7. 7

   Remove the pan from the oven.

8. 8

   Squeeze the juice of the halved lemon over the whole surface of the pancake, and sift on the confectioner's sugar.

9. 9

   Serve hot, directly from the baking pan, cut into wedges. Spoon a little of the pan sauce over each slice.

10. 10

    425 deg F for 20 min to preheat pan, plus 15 min to bake pancake.

11. 11

    Or you can make it plain without any berries, just lemon juice and sugar on top.

12. 12

    Or as a dessert you could prepare the pancake plain and serve it with a fruit compote and vanilla nonfat/lowfat/regular yogurt.

13. 13

    NOTES: Cal 175.6

14. 14

    Fat 3.4g

15. 15

    Carbs 301.8g

16. 16

    Fiber 1g

17. 17

    Protein 5.7g

18. 18

    Sodium 75mg

19. 19

    CFF 17.1%