This pretty berry-studded dessert is a delicious cross between a custard and a pancake. It makes a great entertaining option because you can pop it in the oven to bake while the main course is being served. It gets top marks as an arthritis fighter: it’s low in saturated fat for a dessert, and includes raspberries which are a great source of fibre, are high in antioxidants and have a low glycemic index.
- 2 cups (500 mL) unsweetened frozen raspberries
- 1 1/2 cups (375 mL) liquid egg substitute
- 1 1/4 cups (300 mL) 2% milk
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (175 mL) granulated sugar
- 3 tbsp (45 mL) melted non-hydrogenated margarine
- 1 tbsp (15 mL) vanilla extract
- 1/2 tsp (2 mL) salt
- Icing sugar (optional)
- Low fat vanilla yogurt (optional)
Preheat oven to 350°F (180°C). Scatter raspberries in a greased, 11-inch (28 cm) shallow baking dish with fluted edges. Combine eggs, milk, flour, sugar, margarine, vanilla and salt in a blender. Blend, on medium speed, scraping the pitcher once, for 30 seconds or until smooth. (Or, combine all ingredients in a bowl and whisk until smooth.)
Pour batter evenly over the raspberries. Bake for 40 minutes or until set. Dust with icing sugar (optional). Slice into wedges and serve warm with a dollop of yogurt (optional). Makes 12 servings.
Per serving: 166 calories, 5 g fat, 1 g saturated fat, 7 mg cholesterol, 111 mg sodium, 25 g carbohydrates, 2 g fibre, 15 g sugars, 5 g protein. Good source of vitamin A.
Prep Saver Tips: Measure all ingredients except melted butter into the blender early in the day and reserve in the refrigerator until ready to blend, pour and bake. If you don’t have an 11-inch (28 cm) round dish, use a 12 x 9-inch (3 L) baking dish.