Berry Dutch Baby
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
egg whites
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
milk, skim
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 3 ½ | cups |
raspberries
strawberries, blueberries, or a combo |
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
egg whites
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
milk, skim
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
butter
or margarine |
|
| 828 | ml |
raspberries
strawberries, blueberries, or a combo |
|
| 1.3 | ml |
cinnamon
|
|
Directions
Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
Melt butter in a 10- to 12-inch nonstick ovenproof frying pan in a 425 degree oven.
Tilt the pan to coat it evenly.
Pour the batter into the pan and bake until puffy and well-browned (about 25 minutes).
In a bowl, combine the berries and cinnamon.
Spoon the misture onto the dutch baby and sprinkle with powdered sugar.
