2/3 c All-purpose flour
1 tb Sugar
1 ts Baking powder
3/4 ts Baking soda
1/3 c Nonfat plain yogurt
1 Egg
1 tb Margarine; melted and cooled
1/2 c Skim milk
1 c Fresh raspberries
Confectioner’s sugar;
-optional
Raspberry jam; optional
Seeing I haven’t posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.
Whisk together flour, sugar, baking powder and baking soda; set aside. In
large bowl, whisk together yogurt, egg, margarine and milk. Stir flour
mixture into liquid mixture until jus combined. Fold in raspberries. Heat a
griddle coated with nonstick cooking spray over medium-heat. Drop batter by
1/4 cupfuls onto griddle; cook for 1 minute or until bubbles form on top of
pancakes. Turn and cook 1 minute more. If desired, dust with confectioner’s
sugar and serve with jam.
Serving Size: 1/4 recipe
Calories: 181, Total Fat: 5gm, Calories from Fat: 23%, Saturated Fat: 1gm,
Cholesterol: 55gm, Sodium: 445mg, Carbohydrate: 28gm, Protein: 7gm
NOTES : Most people have eaten blueberry pancakes before but are
pleasantly surprised by this version for raspberries. It’s my favorite.
Yields
4 Servings
