Category: Bread

4 Eggs

3/4 cup Skim milk

3/4 cup All-purpose flour

1 1/2 tsp Equal "Measure" -or-

4 Packets Equal Sweetener

1/4 tsp Salt

1 tbsp Margarine

5 large Cooking apples, sliced

2 tbsp Margarine

5 1/2 tsp Equal "Measure" -or-

18 Packets Equal Sweetener

1/4 tsp Ground cinnamon

1/8 tsp Ground nutmeg

3 dash Ground allspice

1 tbsp Lemon juice

1 cup Apple cider

4 tsp Cornstarch

Ground cinnamon

Mix eggs, milk, flour, 1-1/2 tsp Equal Measure and salt in medium bowl (batter will be slightly lumpy). Heat 1 Tbs margarine in a 12-inch oven-proof skillet until bubbly; pour batter into skillet.



Bake pancake in preheated 425ø oven for 20 minutes; reduce temperature to 350ø and bake until crisp and golden, 7-10 minutes more (do not open oven door during baking). Transfer pancake to large serving plate.



Saute apples in 2 Tbs margarine in large skillet until beginning to soften, 5-7 minutes. Mix in 5-1/2 tsp Equal Measure, spices and lemon juice. Add 3/4 cup apple cider and heat to boiling. Mix cornstarch and remaining 1/4 cup cider; add to boiling mixture, stirring until thickened, about 1 minute.



Spoon apple mixture into pancake. Sprinkle with cinnamon.



Makes 8 servings, 26% calorie reduction from traditional recipe. Per serving: 236 calories, 5 g protein, 39 g carbohydrate, 7 g fat, 107 mg cholesterol, 162 mg sodium.



EQUAL, "SUNRISE TO SUNSET"



BOOKLET OF LOW/REDUCED CALORIE



RECIPES