RASPBERRY PEACH PUFF PANCAKE

Raspberry Peach Puff Pancake image

Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.-Taste of Home Test Kitchen, Milwaukee, Wisconsin.

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup fat-free milk
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 cup vanilla yogurt

Steps:

Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries., Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture., Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.

Nutrition Facts : Calories 199 calories, Fat 7g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 173mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges