Oven Baked Fresh Nectarine
|Low fat milk||1⁄4 Cup (4 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|California nectarines||6 , sliced|
|Packed brown sugar||1 Tablespoon|
|Low fat plain yogurt||3⁄4 Cup (12 tbs)|
|Low calorie maple syrup||2 Tablespoon|
Preheat oven to 450°F.
Place margarine in 10- or 12-inch skillet with ovenproof handle.
Place in oven to heat margarine.
Meanwhile, beat eggs in medium bowl with wire whisk until light and lemon-colored; beat in milk.
Gradually stir in flour; beat until smooth.
Remove skillet from oven.
Pour egg batter into skillet.
Bake 15 minutes.
Reduce oven temperature to 350°E Bake 10 minutes more until pancake is puffed and browned.
Meanwhile, toss nectarines with brown sugar in serving bowl; set aside.
In small bowl, mix yogurt with syrup.