Puffy Apple Pancake

-larry luttropp fvkc70a-
-l.a. times food section 1/2 c Nonfat egg substitute; (equi

1/2 c Nonfat milk

1/2 c Flour

2 tb Granulated sugar

1/2 ts Vanilla

1/4 ts Salt

Cinnamon 2 Apples; peeled & sliced

1 tb Butter

3 tb Light brown sugar; packed

Powdered sugar
-yogurt sauce
- 1/2 c Plain nonfat yogurt

1/4 c Applesauce

Combine egg substitute, milk, flour, granulated sugar, vanilla, salt and 1/8 teaspoon cinnamon in blender container. Blend until smooth. Set aside.

Saute apples in butter in oven-proof 8-inch skillet until lightly browned. Sprinkle with brown sugar and dash of cinnamon and cook until brown sugar melts. Pour batter over apples. Bake at 400 degrees about 20 minutes or until pancake is light brown and puffed. Remove from oven and sprinkle with powdered sugar and cinnamon to taste. Serve immediately with Yogurt Sauce. YOGURT SAUCE: Combine yogurt and applesauce. Chill until serving time. Makes 3/4 cup. Each serving contains about: 212 calories; 259 mg sodium; 9 mg cholesterol; 3 grams fat; 39 grams carbohydrates; 7 grams protein; 0.47 grams fiber. Presented by: Donna Deane, L.A. Times Food Stylist, article, "Skinny Puffy: Apple Pancakes", 2/17/94, page H28. "... make sure everything is ready for serving and the guests are on hand when you pop this pancake into the oven because it falls fast like a souffle, not long after being removed from the oven."
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