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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.6
  • Total Fat: 9.2 g
  • Cholesterol: 124.1 mg
  • Sodium: 148.6 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 9.8 g

View full nutritional breakdown of Raspberry Dutch Baby calories by ingredient
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Raspberry Dutch Baby

Submitted by: BECKYCOLVIN

Introduction

This dutch baby is a slightly healthier version than some, with a combination of egg whites & eggs. You can reduce the butter even more, but it provides a nice crisp edge and a richness of flavor. . .I've served this with "Cottage Cream"--a cottage cheese replacement for whipped cream. This dutch baby is a slightly healthier version than some, with a combination of egg whites & eggs. You can reduce the butter even more, but it provides a nice crisp edge and a richness of flavor. . .I've served this with "Cottage Cream"--a cottage cheese replacement for whipped cream.
Number of Servings: 6

Ingredients

    3 egg whites
    3 eggs
    3 Tbsp butter
    1 cup 1% milk
    1 Tbsp sugar
    1 cup flour
    1 cup raspberries
    dash salt


Directions

Preheat oven to 400 degrees.
While mixing eggs, put butter into your baking dish (oven-proof skillet, or an 8 x 8 pan) and place into the oven to melt. Swirl the butter to coat the pan.

Blend the eggs & egg whites until frothy, then add the flour, milk, and sugar. Pour the batter into your hot pan, then sprinkle with raspberries. Return to oven and bake for 20-25 minutes, until pancake is puffed and brown around the edges and puffs up slightly in the center.

Serve raspberry dutch baby with lemon and powdered sugar, or with 'Cottage Cream"--see my other recipes.

Number of Servings: 6

Recipe submitted by SparkPeople user BECKYCOLVIN.






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