Breakfast

Cinnamon Dutch Baby with Applesauce and Sour Cream is for Breakfast.

Cinnamon Dutch Baby with Applesauce and Sour Cream takes 10 minutes to prepare.

Cinnamon Dutch Baby with Applesauce and Sour Cream takes 15 minutes to cook.

Cinnamon Dutch Baby with Applesauce and Sour Cream makes 4 servings.

The ingredients for Cinnamon Dutch Baby with Applesauce and Sour Cream are:

1 cup whole wheat flour
2 tablespoons splenda no calorie sweetener
1/4 teaspoon cinnamon
2 large eggs
2 large egg whites
3/4 cup skim milk
1 tablespoon unsalted butter
1 cup sweetened chunky applesauce
2 teaspoons lemon juice
1/4 cup fat free sour cream

Here is how you make Cinnamon Dutch Baby with Applesauce and Sour Cream:

Place a 10 inch oven proof skillet in the oven. Preheat oven to 425.Whisk together flour, splenda and cinnamon in a large bowl. Whisk the eggs, egg whites, and milk in another bowl until blended. Add the egg mixture to the flour mixture and stir until just combined.Care fully remove the skillet from the oven. Place the butter in the skillet and swirl so that the butter melts and coats the skillet. Pour the batter into the skillet, return it to the oven and back until the pancake is puffed and browned. About 15 minutes.Place the applesauce in a microwave safe bowl and cover with plastic wrap. Prick a few holes in the plastic and heat on high until heated through. About 1 minute.Brush the pancake with lemon juice and cut into 4 wedges. Serving size is 1 wedge with 1/4 cup applesauce and 1 Tablespoon sour cream.Number of Servings: 4Recipe submitted by SparkPeople user KARENBOBARRON.

The nutritional information for Cinnamon Dutch Baby with Applesauce and Sour Cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 229.5

• Total Fat: 6.2 g
• Cholesterol: 116.4 mg
• Sodium: 96.2 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 4.5 g
• Protein: 11.5 g