Best Berry Dutch Baby Low Fat Recipes

Dutch Baby with Berry Compote image

Provided by Anne Burrell

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 pint raspberries
1/2 pint blueberries
1/2 cup sugar
1 cinnamon stick
Zest and juice of 1/2 lemon
6 to 7 strawberries, sliced
2 tablespoons sugar
1/2 teaspoon orange zest
1/2 cup all-purpose flour
1/2 cup milk
3 tablespoons unsalted butter, melted, plus 1 tablespoon cold for the pans
2 tablespoons sugar
1 teaspoon vanilla extract
3 large eggs
Pinch salt
Whipped cream, for serving
1 tablespoon fresh mint leaves, sliced into thin ribbons, for serving
1 tablespoon shaved bittersweet chocolate, for serving

Steps:

For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm.
For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve.
For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK.
Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes.
Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!

Mixed-Berry Dutch Baby image

Provided by januarybride

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

3 large eggs
1/2 teaspoon finely grated lemon zest
1/3 cup sugar
1 pinch salt
2/3 cup all-purpose flour
2/3 cup milk
2 cups fresh raspberries
2 cups fresh blackberries
4 tablespoons unsalted butter
confectioners' sugar, for dusting

Steps:

Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat.
In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined.
Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
Melt the butter in the skillet and add the batter, spreading the fruit evenly.
Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar.
Cut into wedges and serve with the remaining fresh berries.