Berry Dutch Baby Low Fat Recipes

BERRY DUTCH BABY (LOW-FAT)

Steps:

• Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven.
• Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
• Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan.
• Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned.
• While the cake is baking, mix the cinnamon and berries in a bowl.
• Spoon the berries onto the Dutch baby and sprinkle with powdered sugar.
• Serve hot.

DUTCH BABY WITH BERRY COMPOTE

Steps:

• For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm.
• For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve.
• For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
• Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK.
• Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes.
• Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!

FRESH BERRY DUTCH BABY

Steps:

• Heat oven to 425ºF.
• Whisk eggs, milk and butter in medium bowl until blended. Stir in flour.
• Pour into 9-inch deep-dish pie plate sprayed with cooking spray. Combine fruit; spoon half over batter in pie plate.
• Bake 25 to 35 min. or until edge is puffed and center is firm. Meanwhile, whisk cornstarch and water in small saucepan until blended. Stir in dry gelatin mix. Bring just to simmer on medium heat; cook and stir 2 min. until gelatin is completely dissolved and mixture is thickened. Stir in lemon juice.
• Serve pancake topped with remaining fruit mixture. Drizzle with gelatin mixture.

CHEF JOHN'S BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
• Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
• Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
• Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
• Cut in wedges to serve and drizzle with maple syrup.

BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
• Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
• Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.

BERRIES AND CREAM DUTCH BABY

Steps:

• Heat oven to 400°F. Generously spray 9-inch glass pie plate with cooking spray.
• In 2-quart saucepan, heat water and butter to boiling. Add Bisquick™ mix; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
• With spoon, beat in eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides).
• Bake 20 to 25 minutes or until puffed, dry in center and deep golden brown.
• Meanwhile, in small bowl, beat cream cheese, whipping cream, lemon peel and powdered sugar with electric mixer on medium speed 1 to 2 minutes or until soft peaks form.
• Remove Dutch baby from oven. Immediately top with berries and cream cheese topping. Drizzle with honey. Serve immediately.

DUTCH BABY BERRY BASE

Steps:

• Preheat oven to 450F with a rack in the middle.
• Brush surface and sides of large skillet with oil.
• Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
• Combine flour, cornstarch, lemon zest, and salt in large bowl.
• Whisk eggs in another bowl until frothy and light, about 1 minute.
• Whisk milk, butter, and vanilla into eggs until incorporated.
• Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
• Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes.
• Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners' sugar.
• Slide onto cutting board or plate and cut into wedges.
• Serve with sweet whipped cream and/or berries. This could even be the base for a savory.