It’s Brunch Time! The temps are changing and sweet eats take a twist into baked yummies that make your brunch totally YUMM! Try the Dutch Baby with Strawberries and Pistachios with other fruit and nuts for a unique and sweet and crunchy flavor.
1 qt. fresh strawberries
2 teaspoons powdered sugar
2 teaspoons grated lemon rind, divided
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
10 tablespoons fat-free milk
2.25 ounce all-purpose flour (about 1/2 cup)
2 large eggs
1 large egg white
2 1/2 tablespoons butter, melted and divided
2 tablespoons shelled unsalted pistachios, crushed
1. Hull and quarter strawberries; place in a medium bowl. Add sugar, 1 teaspoon lemon rind, and juice; toss well. Set aside.
2. Spray a 12-inch cast-iron skillet with cooking spray. Place in oven; preheat to 450°F.
3. Combine cornstarch, milk, flour, eggs, egg white, remaining 1 teaspoon lemon rind, and 1 tablespoon butter in a blender; blend until smooth.
4. Once oven is preheated, remove pan. Add remaining 11⁄2 tablespoon butter to pan; swirl to coat. Add batter to pan; place pan in oven. Bake at 450°F for 20 minutes or until batter is very puffed and deeply browned. Remove from oven. Top with strawberry mixture; sprinkle with nuts. Slice into quarters; serve immediately. (recipe: cookinglight.com)