Raspberry Peach Puff Pancake

Breakfast

Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.

Average Rating: 3

TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 4 servings.

Ingredients

2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup fat-free milk
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 cup vanilla yogurt

Instructions

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 until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
3. Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.

Nutrition Facts

1 piece with 1/2 cup fruit and 1 tablespoon yogurt: 199 calories, 7g fat (3g saturated fat), 149mg cholesterol, 173mg sodium, 25g carbohydrate (11g sugars, 3g fiber), 9g protein.
Diabetic Exchanges:
1 medium-fat meat, 1 fruit, 1/2 starch, 1/2 fat.