Oat Cakes with Fresh Fruit Topping
|Strawberries||1 Pint, divided|
|Sugar||1⁄2 Cup (8 tbs), divided|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Oats||1⁄2 Cup (8 tbs), uncooked|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Nonfat yogurt||1⁄2 Cup (8 tbs)|
Place half of strawberries in medium bowl; mash with potato masher.
Slice remaining strawberries; set aside. (If using raspberries or blueberries, do not slice.)
Combine 1/3 cup sugar and cornstarch in small saucepan.
Stir in water until cornstarch is dissolved.
Cook and stir over medium heat until mixture comes to a boil.
Add lemon juice and mashed strawberries; return to a boil.
Remove from heat; let stand 15 minutes.
Stir in sliced strawberries.Stir oats in heavy skillet over medium heat 3 minutes or until slightly browned.
Turn into medium bowl; cool 10 minutes.
Stir in flour, baking powder and remaining sugar.
Combine milk and yogurt in small bowl; stir into flour mixture just until all ingredients are moistened. (Batter will be lumpy.)
Coat nonstick griddle or heavy skillet with nonstick cooking spray.
Heat over medium heat until water droplets sprinkled on griddle bounce off surface. Drop batter by scant 1/4 cupfuls onto griddle; spread batter to form 4-inch round cakes. Cook 2 minutes or until bubbles appear on entire top of batter. Turn cakes; cook 2 minutes longer or until browned. Serve warm with fruit sauce.