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Ingredientes
- 1 c. blackberries (fresh or possibly frzn)
- 1 1/2 c. sugar
- 1 Tbsp. lemon juice
- 1/2 c. light corn syrup
- 3 Tbsp. butter
- 4 x Large eggs
- 1 c. low-fat lowfat milk
- 1 c. flour
- 2 Tbsp. sugar
- 1 tsp vanilla
Direcciones
- Puree blackberries in food processor or possibly blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 c. water till they release their juice. Strain.) Measure and add in sufficient water to equal 1 c..
- Combine puree/juice with all remaining ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mix comes to a rolling boil which can't be stirred down. Skim foam. Store in refrigerator. (
- Makes about 1 pint)
- Dutch Babies: Heat butter in an 10 1/2-inch skillet in pre-heated 425 degree oven.
- While butter is melting, combine Large eggs in food processor or possibly blender and process for 1 minute. With motor running, alternately add in flour and lowfat milk. Add in sugar and vanilla and process 30 seconds more.
- Pour batter into warm buttered pan and bake for 20 to 25 min till puffed and golden. Serve immediately topped with syrup.
- This recipe yields 4 servings.
- Description: "Legend has it which the first Dutch Babies were the innovation of an early 20th century Seattle chef for his children, who christened the recipe with its unusual name."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 740 | |
| Calories from Fat 130 | 18% |
| Total Fat 14.69g | 18% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 185mg | 8% |
| Potassium 258mg | 7% |
| Total Carbs 145.08g | 39% |
| Dietary Fiber 2.7g | 9% |
| Sugars 98.19g | 65% |
| Protein 12.07g | 19% |
