---------- Recipe via Meal-Master (tm) v8.05
       Title: Puffy Apple Pancake
  Categories: Fruits, Cakes
       Yield: 4 Servings
            -----larry luttropp fvkc70a-
            -----l.a. times food section
     1/2 c  Nonfat egg substitute; (equi
     1/2 c  Nonfat milk
     1/2 c  Flour
       2 tb Granulated sugar
     1/2 ts Vanilla
     1/4 ts Salt
       2    Apples; peeled & sliced
       1 tb Butter
       3 tb Light brown sugar; packed
            Powdered sugar
            -----yogurt sauce-----
     1/2 c  Plain nonfat yogurt
     1/4 c  Applesauce
   Combine egg substitute, milk, flour, granulated sugar, vanilla, salt and
   1/8 teaspoon cinnamon in blender container. Blend until smooth. Set aside.
   Saute apples in butter in oven-proof 8-inch skillet until lightly browned.
   Sprinkle with brown sugar and dash of cinnamon and cook until brown sugar
   melts. Pour batter over apples. Bake at 400 degrees about 20 minutes or
   until pancake is light brown and puffed. Remove from oven and sprinkle with
   powdered sugar and cinnamon to taste. Serve immediately with Yogurt Sauce.
   YOGURT SAUCE: Combine yogurt and applesauce. Chill until serving time.
   Makes 3/4 cup. Each serving contains about: 212 calories; 259 mg sodium; 9
   mg cholesterol; 3 grams fat; 39 grams carbohydrates; 7 grams protein; 0.47
   grams fiber. Presented by: Donna Deane, L.A. Times Food Stylist, article,
   “Skinny Puffy: Apple Pancakes”, 2/17/94, page H28. “... make sure
   everything is ready for serving and the guests are on hand when you pop
   this pancake into the oven because it falls fast like a souffle, not long
   after being removed from the oven.”