*  Exported from  MasterCook  *
 
                         Baked Blueberry Puff <R T>
 
 Recipe By     : Have Your Cake and Eat It, Too, Susan G Purdy, pg 76
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads                           Breakfast
                 Desserts                         Low Fat
                 Luncheon                         Main Dishes
                 Side Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tbsp          unsalted butter
                         nonstick cooking spray -- butter flavor or reg
    1      Lg            Egg Beaters® 99% Egg Substitute -- *Note, Plus
    1      Lg            egg white -- lightly beaten
      1/2  C             all-purpose flour
      1/2  C             skim milk
      1/2  Tsp           vanilla extract
    1      Tbsp          granulated sugar
           Pinch         nutmeg
           Pinch         salt
    1      C             fresh blueberries -- rinse, pat dry
      1/2                lemon
      1/4  C             confectioner’s sugar
 
 *NOTE:  I did not use the 1 large egg it called for but egg beaters instead.
 
 Position a rack in the lower third of the oven and preheat to 425 deg F.
 After preheating for 10 min, add the butter and a 5 sec spray of cooking
 spray (I didn't use this much spray) to the pan.  Set the pan in the oven to
 preheat 10 min.
 
 In a large bowl, whisk together the egg and egg white, then whisk in flour,
 milk, vanilla, sugar, nutmeg, and salt.  Stir in the berries.
 
 Set a small sifter in a dish and pour the confectioner’s sugar into it.  Set
 this and the lemon half (plus a reamer if you have one) near the stove.
 
 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.
 Remove the pan from the oven.  Squeeze the juice of the halved lemon over
 the whole surface of the pancake, and sift on the confectioner’s sugar.
 Serve hot, directly from the baking pan, cut into wedges.  Spoon a little of
 the pan sauce over each slice.
 
 Yield:  One 10 pancake; 4 servings.
 
 Advance Preparation:
 Baking pan must be preheated in the oven for at least 15 min before adding
 the batter.  The pancake must be served as soon as it is baked.
 
 Temperature and Time:
 425 deg F for 20 min to preheat pan, plus 15 min to bake pancake.
 
 Although the recipes contains blueberries, you can make it with other
 berries or sliced fruit.  Or you can make it plain without any berries, just
 lemon juice and sugar on top.  Or as a dessert you could prepare the pancake
 plain and serve it with a fruit compote and vanilla nonfat/lowfat/regular
 yogurt.
 
 EXCELLENT
 
 Entered into MasterCook and tested for you by Reggie Dwork  <reggie@reggie.com>
 
 
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 NOTES : Cal  175.6
 Fat  3.4g
 Carbs  301.8g  
 Fiber  1g
 Protein  5.7g  
 Sodium  75mg
 CFF  17.1%