Weight Watchers’ Strawberry Breakfast Puff
1 1/2 cups plain low-fat yogurt
1/4 cup cool whip
1 tablespoon honey
1 teaspoon banana extract
3/4 cup lowfat 1% milk
3 large eggs
1/2 cup + 1 Tablespoon flour
1 tablespoon sugar
1 tablespoon margarine
2 cups hulled whole strawberries
1/2 medium banana sliced sprinkled w/ lemon juice
Spoon yogurt in paper towel-lined strainer; place over bowl. Refrigerate at least 3 hours or overnight to drain.
Preheat oven to 400ºF.
In medium bowl, combine drained yogurt, whipped topping, honey and banana extract; set aside.
In blender or food processor, combine milk, eggs, flour and sugar – blend until smooth. Place margarine in 10″ oven proof skillet; place skillet in oven for 3 minutes. Using pot holder to protect hands, swirl margarine to cover surface of skillet. Immediately poor in batter; return skillet to oven.
Bake 25-30 minutes, until puffed and golden; slide pancake onto rack with spatula; cool 10 minutes; place on plate.
Spoon yogurt mixture into center of pancake; top with strawberries and bananas.
To serve cut into 6 wedges.