Lemon Blueberry Dutch Baby 

Serves: 2  FOUR POINTS

Ingredients

• 4 Eggs
• 1/2 cup fat free milk
• 1/2 cup flour
• 1 tsp of vanilla
• 1/4 tsp salt
• 3 Tbs splenda
• 1 Tbs i can’t believe it’s not butter
• 1 large lemon
• 1 cup blueberries
• 2 tsp powdered sugar

Instructions

1. blend all ingredients until smooth, then melt i can’t believe it’s not butter in oven safe skillet over medium/high heat, add 1 cup blueberries, then immediately add the batter transfer to 450 degree oven for 15 minutes, it will puff way up in the oven but collapse as it cools, to serve dust with powdered sugar

Recipe Notes

A cross between a puffed pancake and a popover, these Dutch babies are served in their baking dishes with fresh berries. Like a soufflé, they need to be served right out of the oven, so have any accompaniments ready. These mini Dutch babies are a unique treat to add to your breakfast or brunch arsenal, and it takes just 20 minutes to make a whole batch. It’s best to have all of the ingredients for the batter at room temperature for this recipe-this encourages the batter to puff up evenly, then set in shape in the hot oven.

You can serve these with any fruit that you like as a topping 

recipe makes two servings each is four points