Oat Cakes with Raspberry Topping

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Oat Cakes with Fresh Fruit Topping
Yield: Makes 6 servings

Ingredients:

1pint raspberries
1/2cup sugar, divided
2tablespoons cornstarch
1/2cup water
1teaspoon lemon juice
1/2cup uncooked quick oats
1cup whole wheat flour
2-1/2teaspoons baking powder
1-1/4cups fat-free (skim) milk
1/2cup plain fat-free yogurt
Nonstick cooking spray




Preparation:


1.Place half of raspberries in medium bowl; mash with potato masher. Set aside remaining raspberries. 2.Combine 1/3 cup sugar and cornstarch in small saucepan. Stir in water until smooth. Cook and stir over medium heat until mixture comes to a boil. Add lemon juice and mashed raspberries; return to a boil. Remove from heat; let stand 15 minutes. Stir in remaining raspberries.3.Stir oats in heavy skillet over medium heat 3 minutes or until slightly browned. Place in 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.)4.Coat nonstick griddle or heavy skillet with 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 top is covered with bubbles. Turn cakes; cook 2 minutes longer or until browned. Serve warm with raspberry topping.



Variation::
Hulled, sliced strawberries or blueberries can be substituted for the raspberries. Mash half the berries and leave the rest whole.


Nutritional Information:



Serving Size: 2 oat cakes with 1/3 cup topping



Carbohydrate
45 g



Cholesterol
1 mg



Saturated Fat




Total Fat
1 g



Calories from Fat
5 %



Calories
209



Fiber
4 g



Protein
7 g




Dietary Exchange:



Starch
2-1/2



Fruit
1/2