Northwest Berry Puff Pancake

Note from Cheri: This recipe is reprinted with permission from the American Diabetes Association's The New Family Cookbook For People With Diabetes. A delicious breakfast treat your whole family will enjoy when fresh berries are in season! This fun pancake puffs way over the top of the pan and is garnished with heaps of berries and a dusting of powdered sugar. Beautiful to look at and scrumptious to eat. For lots more low fat and diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

2 large whole eggs 1 large egg white 1/2 cup fat-free milk 1/2 cup all-purpose flour 1 tablespoon granulated sugar 1/8 teaspoon salt 2 cups fresh raspberries, blackberries, boysenberries, blueberries, strawberries, or a combination 1 tablespoon powdered sugar

Makes 1 Pancake (6 Servings) Heat oven to 450°F. Prepare a 10-inch ovenproof skillet or glass pie pan with nonstick pan spray. Beat the eggs and egg white in a medium bowl. Whisk in the milk. Slowly whisk in the flour, sugar, and salt. Pour into the prepared dish and bake 15 minutes. Reduce the heat to 350°F and bake 10 minutes more, or until the batter is puffed and brown. Remove from the oven and slide the puff onto a serving plate. Cover with fruit (if strawberries are used, slice large berries in bite-size pieces): sift powdered sugar over the pancake. Cut the puff into 6 equal wedges. Per Serving: 110 Cal; 2 g Fat (1 g Sat Fat): 18 g Carb; 5 g Protein; 89 mg Sodium; 71 mg Cholesterol; 2 g Fiber Exchanges: 1 Starch; 1/2 Fruit