Light and Airy Puff Pancakes

Don't let the name fool you. This breakfast favorite might be light on calories and fat, but it's heavy on taste and fulfillment.

Here's the skinny:

1 tablespoon shortening > nonstick cooking spray
3 tablespoons heavy whipping cream > 3 tablespoons fat-free milk
1/4 teaspoon salt >dash salt
1/4 cup orange marmalade > 2 tablespoons sugar-free orange marmalade
2/3 cup whipped cream > 2/3 cup sliced fresh fruit (such as strawberries, peeled kiwifruit, nectarines, pears, and/or peaches)

Nutritional Highlights

Calories

450 (before)

110 (after)

Total Fat

32 g (before)

3 g (after)

Saturated Fat

17 g (before)

1 g (after)

Sodium

370 mg (before)

120 mg (after)

Vitamin C (%DV)

4 % (before)

45 % (after)

Prep Time:10 min

Start to Finish:25 min

makes:2 Servings

Nonstick cooking spray
1 egg, lightly beaten
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons fat-free milk
Dash salt
2 tablespoons sugar-free orange marmalade
2/3 cup sliced fresh fruit (such as strawberries, peeled kiwifruit, nectarines, pears, and/or peaches)

1 Preheat oven to 400°F. Lightly coat two 4½-inch individual pie plates, 10-ounce custard cups, or 10-ounce au gratin dishes with nonstick cooking spray; set aside.
2 In a small bowl, combine egg, flour, milk, and salt. Beat with a wire whisk or rotary beater until smooth. Immediately pour batter into prepared baking dishes. Bake for 15 to 20 minutes or until pancakes are puffed and well browned.
3 Meanwhile, place orange marmalade in a small microwave-safe dish. Microwave, uncovered, on 100 percent power (high) about 30 seconds or until melted.
4 To serve, top puffed pancakes with fruit; spoon melted marmalade over fruit. Serve warm.

1 Preheat oven to 400°F. Lightly coat two 4½-inch individual pie plates, 10-ounce custard cups, or 10-ounce au gratin dishes with nonstick cooking spray; set aside.

2 In a small bowl, combine egg, flour, milk, and salt. Beat with a wire whisk or rotary beater until smooth. Immediately pour batter into prepared baking dishes. Bake for 15 to 20 minutes or until pancakes are puffed and well browned.

3 Meanwhile, place orange marmalade in a small microwave-safe dish. Microwave, uncovered, on 100 percent power (high) about 30 seconds or until melted.

4 To serve, top puffed pancakes with fruit; spoon melted marmalade over fruit. Serve warm.

Nutritional Information

1 pancake, 1/3 cup fruit & 1 tbsp marmalade: Calories 110 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 105mg; Sodium 120mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 4g); Protein 5g % Daily Value Vitamin A 4%; Vitamin C 45%; Calcium 6%; Iron 8% Exchanges 1 Starch, 0 Other Carbohydrate, 0 Very Lean Meat, 1/2 Fat Carbohydrate Choices 1