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80 minutes
Prep: 70 minutes
Cook: 8 minutes
390 calories per serving view nutrition facts
2 servings
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| Chocolate pancakes | |||
| 1/4 | cup | flour, all-purpose | |
| 2 | tablespoons | sugar | |
| 1 1/2 | teaspoons | cocoa powder | unsweetened |
| 1/4 | teaspoon | baking powder | |
| 1 | pinch | salt | |
| 1 | large | egg white | |
| 1/4 | cup | milk, skim | |
| 1 | teaspoon | vegetable oil | |
| 1/4 | teaspoon | vanilla extract | pure |
| 1/2 | pint | frozen yogurt | non-fat, vanilla |
| 1/3 | cup | sauce | chocolate-raspberry |
| 1/2 | cup | raspberries | fresh |
| Chocolateraspberry sauce | |||
| 1/3 | cup | sugar | |
| 2 | tablespoons | cocoa powder | unsweetened |
| 3 | tablespoons | raspberry jam | seedless |
| 1 | teaspoon | arrowroot flour | |
In a medium-sized bowl, stir together flour, sugar, cocoa, baking powder and salt.
In a small bowl, whisk together egg white, milk, oil and vanilla.
Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined.
Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.
Heat a large non-stick skillet over medium low heat.
When hot, coat it lightly with non-stick cooking spray.
Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes.
Turn the pancakes over and cook until the underside is browned, about 15 seconds.
Repeat with the remaining batter.
Arrange the pancakes on dessert plates.
Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce.
Garnish with raspberries.
CHOCOLATE-RASPBERRY SAUCE: In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch.
Gradually whisk in 1/4 c water and jam.
Bring to a simmer over medium heat, whisking constantly.
Remove from the heat an stir in framboise if using.
Let cool slightly.
(The sauce can be stored, covered, in the refrigerator for up to 1 week.)
Makes 2/3 cup.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 55mg | 2% |
| Total Carbohydrate 88.0g | 29% |
| Dietary Fiber 5.0g | 20% |
| Sugars 64.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 0% | Vitamin C | 18% | |
| Calcium | 7% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Every year, individuals everywhere create New Year’s resolutions they hope to keep. Most of them are broken within weeks while one or two may last as long as a few months....
This is OUTSTANDING, but I highly recommend not adding the seafood until the end. Also, this is a ridiculous amount of vegetables; I cooked them in a large electric skillet and cooked them for a while so they would cook down, as also I like my vegetables cooked more than just the 3 minutes that the recipe says. I used white wine instead of sherry. Other than the cooking modifications, this was probably one of the best stir fry recipes I have ever had. Oh and one more thing, I used a lot more seafood than what they said - one pound total for all those veggies? My husband would flip out if I only used a pound....LOL
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
