DIABETIC DUTCHBABY APPLE PANCAKE

Steps:

• 1 tablespoon butter 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs 1/2 cup all-purpose flour 1/2 cup fat-free milk 1/4 teaspoon apple pie spice 1/8 teaspoon salt Nonstick cooking spray 2 medium apples, cored and thinly sliced 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar 2 teaspoons water 1 recipe Caramel Sauce (below) or 1/2 cup purchased sugar-free caramel sauce Directions Preheat oven to 400 degrees F. Place butter in a 10-inch ovenproof skillet with flared sides. Place skillet in oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter: In a medium bowl, whisk together eggs, flour, milk, apple pie spice, and salt until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned. Meanwhile, lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat over medium heat. Add apple slices, brown sugar, and the water. Cook for 4 to 6 minutes or until apples are golden brown and tender, stirring occasionally. Spoon apple mixture into pancake; drizzle with Caramel Sauce. Cut into wedges. Makes 6 (1 pancake wedge, 1/4 cup apples, and 1-1/2 tablespoons Caramel Sauce) servings. *Sugar Substitutes: Choose from Sugar Twin® Granulated Brown or Sweet 'N Low® Brown to substitute for brown sugar in pancake. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 128 cal., 21 g carbo., 136 mg sodium. Caramel Sauce Ingredients 2 tablespoons packed brown sugar 1 1/2 teaspoons cornstarch 1/2 cup water 1 teaspoon butter 1/2 teaspoon vanilla Directions In a small saucepan, stir together brown sugar* and cornstarch. Stir in water. Bring to boiling over medium heat, stirring constantly. Boil gently, uncovered, for 3 minutes; remove from heat. Stir in butter and vanilla. Serve warm. *We do not recommend using brown sugar substitute for the Caramel Sauce. Nutrition Facts Per Serving: Servings Per Recipe: 6 PER SERVING: 145 cal., 3 g total fat (2 g sat. fat), 7 mg chol., 138 mg sodium, 25 g carb. (1 g fiber), 5 g pro. Diabetic Exchanges Other Carb (d.e): 1; Fat (d.e): 0.5; Fruit (d.e): 0.5;