Berry Dutch Baby
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| 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 |
|
Trans-fat Free, High Fiber
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.
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