Need some brunch inspiration? Try fresh sliced apples topped with a custard base, then baked in a puffed cinnamon pancake.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. non-hydrogenated margarine, divided
3 Granny Smith apples (1 lb./450 g), thinly sliced
1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
30 g Philadelphia Brick Cream Cheese, softened
1/2 cup skim milk
1/2 cup flour
3/4 cup cholesterol-free egg product
1/4 cup granular no-calorie sweetener, divided
1/8 tsp. salt
1/2 tsp. ground cinnamon
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How do I make it ?
Heat oven to 475°F.
Melt 1 Tbsp. margarine in large ovenproof skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Top with cheddar. Remove from heat.
Whisk cream cheese and milk in medium bowl until blended. Stir in flour, egg product, 1 Tbsp. granular sweetener and salt; pour over apples. Sprinkle with combined cinnamon and remaining granular sweetener; dot with cubed remaining margarine.
Bake 12 to 15 min. or until pancake is puffed and golden brown.
Kraft Kitchen Tips!
If you don't have an ovenproof skillet, you can instead bake this delicious apple pancake in a 9-inch pie plate.
Serve with a drizzle of maple syrup and a light sprinkling of icing sugar.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 90 mg
Carbohydrate 9 g
Fibre 1 g
Sugars 1 g
Protein 2 g
6 servings, 1 piece (162 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.