Oat Cakes with Raspberry Topping
the Editors of Publications International, Ltd.
Oat Cakes with Fresh Fruit Topping
Yield
Makes 6 servings
Ingredients
| 1 | pint raspberries |
| 1/2 | cup sugar, divided |
| 2 | tablespoons cornstarch |
| 1/2 | cup water |
| 1 | teaspoon lemon juice |
| 1/2 | cup uncooked quick oats |
| 1 | cup whole wheat flour |
| 2-1/2 | teaspoons baking powder |
| 1-1/4 | cups fat-free (skim) milk |
| 1/2 | cup plain fat-free yogurt |
| Nonstick cooking spray |
Preparation
- Place half of raspberries in medium bowl; mash with potato masher. Set aside remaining raspberries.
- 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.
- 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.)
- 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 | <1 g |
| 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 |
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