BAKED BLUEBERRY PUFF (Blueberry Dutch Baby)

• 1 tablespoon unsalted butter
• non-stick cooking spray -- butter flavor or regular
• 1 large Egg Beaters 99% Egg Substitute --
• 1 large egg white -- lightly beaten
• 1/2 cup all purpose flour
• 1/2 cup skim milk
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• nutmeg
• salt
• 1 cup fresh blueberries - rinsed and patted dry
• 1/2 fresh lemon
• 1/4 cup confectioner's Sugar

Position a rack in the lower third of the oven and preheat to 425 degrees F. After preheating for 10 minutes, add the butter and a 5 second spray of cooking spray to a round pan with sloping sides. A large pie tin will work; a cast iron skillet will also work. Set the pan in the oven to preheat 10 minutes.

In a large bowl, whisk together the egg and egg white, then whisk in flour, milk, vanilla, sugar, a pinch of nutmeg and a pinch of salt. Stir in the berries.

Set a small sifter in a dish and pour the confectioner's sugar into it. Set this and the lemon half (plus a reamer if you have one) near the stove.

Pour the batter into the preheated pan and return it to the oven to bake for 15-20 minutes, until the edges are puffed up high and are golden brown. Remove the pan from the oven. Squeeze the juice of the halved lemon over the whole surface of the pancake, and sift on the confectioner's sugar. Serve hot, immediately directly from the baking pan.  Cut into wedges at the table. Spoon a little of the pan sauce over each slice.

Nutritional Info:  Not Available

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