Fruit Puff Pancake Recipe

For the Pancake Recipes Carnival of the Recipes
Serves 4

5 egg substitute equivalents
1/2 cup skim milk
1/2 cup flour
1 tbsp vanilla extract
4 cups fresh mixed fruits (dry sliced strawberries, blueberries, and bananas)

Preheat the oven to 425 deg F. Spray a pie plate or oven-proof skillet with
nonstick cooking spray. In a large bowl, combine the eggs and milk. Add the
flour and vanilla.

2. Pour the batter into the prepared pan and place it in the oven. Bake for
15 to 20 minutes until batter is puffed and edges are browned. Remove the puff
pancake, fill the center with the fruit, cut into wedges, and serve.

Exchanges: Starch 1-1/2;Fruit 1
Calories 184;Fat 1g;Chol 1mg;Sodium 120mg;Carbs 36g;Fiber 4g;Protein 10g

Martinique Casserole With Red Peppers And Black Beans

1 acorn or butternut squash
1 1/2 cups sliced onion
1 teaspoon safflower oil
1/4 cup dry sherry
4 red bell peppers — julienned
3 cloves garlic — minced
2 teaspoons ground coriander
2 teaspoons cumin
1 teaspoon dry mustard
1/2 cup nonfat plain yogurt
1/2 cup sour cream or half-and-half
1/4 cup minced parsley
1 cup cooked black beans
1 cup cooked brown rice
1/3 cup grated low-fat jack cheese
2 tablespoons lemon juice
safflower oil — for coating pan
1/4 cup thinly sliced red bell pepper — for garnish

Preheat oven to 350 degree F. Line a baking sheet with aluminum foil.
Split squash in half and place, cut side down, on baking sheet,
leaving in seeds (moisture from seeds helps speed cooking process).
Bake squash for 20 minutes.

While squash is baking, in a large skillet over medium-high heat,
saute onion in safflower oil and sherry until soft but not browned.
Add red peppers and garlic to saute and cook for 5 more minutes.

Mix sauteed vegetables with coriander, cumin, dry mustard, yogurt,
sour cream, parsley, beans, brown rice, cheese, and lemon juice. When
squash is baked, scoop out seeds and remove peel. Cube cooked squash
and add to other ingredients.

Lightly oil a large casserole dish and spoon mixture into it. Garnish
top with red pepper slices. Bake for 25 minutes.

Date-Nut Macaroons

1 - 8 ounce package pitted dates, chopped
1 1/2 cups coconut
1 cup chopped pecans
3/4 cup sweetened condensed milk, not evaporated
1/2 tsp vanilla extract

Preheat oven to 350 F. Combine dates, coconut, and nuts in a mixing bowl. Blend in the sweetened condensed milk and vanilla. Drop by rounded tablespoonfuls onto greased and floured cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Carefully remove from the cokie sheets. Cool completely on wire racks. Store in an airtight container. Yield: about 2 dozen cookies