Dutch Baby with Sugar Free Strawberry Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 185.9
- Total Fat: 11.9 g
- Cholesterol: 132.3 mg
- Sodium: 47.8 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.5 g
- Protein: 5.8 g
View full nutritional breakdown of Dutch Baby with Sugar Free Strawberry Sauce calories by ingredient
Introduction
German Pancakes (photo prior to slicing and adding topping) German Pancakes (photo prior to slicing and adding topping)Number of Servings: 6
Ingredients
-
1/2 c 2% Milk
1/4 c half & half
3 eggs
3/4 c sifted bread flour or all purpose flour (i used AP)
1/4 c butter (you could probably use less butter)
10 strawberries
1-2 ounces of SF Vanilla Torani
Directions
1/2 c 2% milk
1/4 c half & half
3 eggs
3/4 c sifted bread flour or all purpose flour (i used AP)
1/4 c butter (you could probably use less butter)
10 strawberries
1-2 ounces of SF Vanilla Torani
1) Heat oven to 425
2) Place butter in a 9-10 inch oven safe skillet and place into your pre-heated oven to warm the pan & brown the butter
3) Crack all three eggs into the blender
4) blend on high until well mixed
5) with the blender still running, add milk
6) gradually add the flour and blend for 30-45 more seconds
7) using a pot holder, pull the hot buttered skillet from the oven
8) pour the egg/milk/flour mixture and return the skillet to the oven
9) bake at 425 for 20-25 minutes until puffy and golden
While your Dutch Baby is baking, start your strawberry sauce
10) cut strawberries into smaller pieces and put into a small sauce pan
11) drizzle with 1-2 ounces of SF Vanilla Torani
12) simmer over low to medium heat until they reach your desired consistancy. (I simmered mine for approximately ten minutes)
13) Once the Dutch Baby is puffy and golden, pull it from the oven.
14) cut into 6 equal parts and plate
15) Drizzle each portion with the strawberry sauce - Serve immediately. Its best when warm, although I have discovered that the left overs (if you are lucky enough to have any left over, reheat well in a toaster oven. I think if you microwaved it it might get too chewy... but you can try it at your own risk - oh nevermind, you wont have any leftovers. what was I thinking???)
Makes six big wedge portions or 65 WLS patient portions (ok,.. not 65, but alot more than 6).
*I used the ingredients listed above. The original recipe called for 3/4 cup of whole milk and bread flour. I had 2% milk and half & half at home. So thats what I used. I may try all 2% instead of whole or the mixture that I used today. I will probably use less butter next time too. Bread flour has more protein in it. I didnt have any. If you used the Bread flour, it will be more puffy than if you use the all purpose.
**Please note: This recipe is NOT low-fat or low-cal. It is however sugar free (aside from the natural sugars in the strawberries and milk) and could be enjoyed in *moderation* for breakfast or dessert without completely recking most food plans.
***10 strawberries was plenty for us... however you may want to cut up more to make more sauce. Other recipes use other things like SF maple syrup or powdered sugar and lemon juice glaze. I am sensitive to sugar, so i will skip the last one. Another recipe called for adding cinnamon and diced apples to step two... get them in the pan with the butter and off into the oven. Then when your batter is ready, you just pour it over the cinnamon apples and bake it like normal.
****Without some sort of topping, this is not a sweet recipe. It very well could be topped with savory items or have herbs mixed into the batter... or sprinkled with cheese... or I dont know... an unlimited number of things.
Number of Servings: 6
Recipe submitted by SparkPeople user RIGHTHANDKITTEN.
1/4 c half & half
3 eggs
3/4 c sifted bread flour or all purpose flour (i used AP)
1/4 c butter (you could probably use less butter)
10 strawberries
1-2 ounces of SF Vanilla Torani
1) Heat oven to 425
2) Place butter in a 9-10 inch oven safe skillet and place into your pre-heated oven to warm the pan & brown the butter
3) Crack all three eggs into the blender
4) blend on high until well mixed
5) with the blender still running, add milk
6) gradually add the flour and blend for 30-45 more seconds
7) using a pot holder, pull the hot buttered skillet from the oven
8) pour the egg/milk/flour mixture and return the skillet to the oven
9) bake at 425 for 20-25 minutes until puffy and golden
While your Dutch Baby is baking, start your strawberry sauce
10) cut strawberries into smaller pieces and put into a small sauce pan
11) drizzle with 1-2 ounces of SF Vanilla Torani
12) simmer over low to medium heat until they reach your desired consistancy. (I simmered mine for approximately ten minutes)
13) Once the Dutch Baby is puffy and golden, pull it from the oven.
14) cut into 6 equal parts and plate
15) Drizzle each portion with the strawberry sauce - Serve immediately. Its best when warm, although I have discovered that the left overs (if you are lucky enough to have any left over, reheat well in a toaster oven. I think if you microwaved it it might get too chewy... but you can try it at your own risk - oh nevermind, you wont have any leftovers. what was I thinking???)
Makes six big wedge portions or 65 WLS patient portions (ok,.. not 65, but alot more than 6).
*I used the ingredients listed above. The original recipe called for 3/4 cup of whole milk and bread flour. I had 2% milk and half & half at home. So thats what I used. I may try all 2% instead of whole or the mixture that I used today. I will probably use less butter next time too. Bread flour has more protein in it. I didnt have any. If you used the Bread flour, it will be more puffy than if you use the all purpose.
**Please note: This recipe is NOT low-fat or low-cal. It is however sugar free (aside from the natural sugars in the strawberries and milk) and could be enjoyed in *moderation* for breakfast or dessert without completely recking most food plans.
***10 strawberries was plenty for us... however you may want to cut up more to make more sauce. Other recipes use other things like SF maple syrup or powdered sugar and lemon juice glaze. I am sensitive to sugar, so i will skip the last one. Another recipe called for adding cinnamon and diced apples to step two... get them in the pan with the butter and off into the oven. Then when your batter is ready, you just pour it over the cinnamon apples and bake it like normal.
****Without some sort of topping, this is not a sweet recipe. It very well could be topped with savory items or have herbs mixed into the batter... or sprinkled with cheese... or I dont know... an unlimited number of things.
Number of Servings: 6
Recipe submitted by SparkPeople user RIGHTHANDKITTEN.