A great brunch or luncheon entree. You need a frying pan that you can use on top of the stove and in the oven.
1 teaspoon ground cinnamon
Sugar substitute equivalent to 1/4 cup of sugar (granulated or in packets)
1 large cooking apple
1/2 cup of skim milk
1/2 cup of all purpose flour
3 medium eggs, beaten
1 teaspoon of sugar (needed for browning)
2 tablespoons of margarine
2 tablespoons of fresh lemon juice
Preheat your oven to 400 degrees F.
For cinnamon topping, combine the cinnamon and sugar substitute and mix it well; set it aside.
Cut the apple into very thin slices, removing the core.
Combine the skim milk, flour, eggs, sugar, and salt and mix it all until smooth; do not beat!.
Melt 1 tablespoon of the margerine in a 10 inch frying pan and 'roll' it around so the sides and bottom are covered.
Add the sliced apples and saute slightly.
Pour the batter evenly on top.
Bake in the oven about 10 minutes or until the pancake is puffy and nearly cooked.
Sprinkle the top with the cinnamon mixture, dot with the remaining 1 tablespoon of margarine, and return to the oven to brown the pancake.
Before serving, sprinkle with lemon juice. Cut into quarters to serve.
Makes 4 servings
One serving = 1/4 of the pancake
One serving = 1 starch, 1 fruit/veggie, and 1 protein/meat
Calories = 234
g protein = 7
g carbohydrate = 29
g dietary fiber = 2.3
g fat - total = 10
mg cholestrol = 206
mg sodium = 135
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