February 4, 2018

Mini Dutch Babies with Strawberries & Pistachios

Eat Healthy

You’ll absolutely flip over these Mini Dutch Babies with Strawberries & Pistachios. 

These airy pastries get there puff from a process called “oven spring” – when the batter is poured into a sizzling hot pan then placed in a hot oven, the jolt of heat and steam cause the mixture to instantly inflate. 

Almond flour produces a nutty, rich flavor that is complimented well by the sweet strawberry-honey topping. 

Crushed pistachios provide a pleasant crunch to contrast the Dutch babies’ creamy, custardy center.

 

Mini Dutch Babies with Strawberries & Pistachios

Recipe adapted from CookingLight

Serves 4

 

Ingredients

1 quart fresh strawberries

2 teaspoons honey

2 teaspoons grated lemon rind, divided

2 tablespoons fresh lemon juice

Cooking spray

1 tablespoon cornstarch

10 tablespoons almond milk

2.25 ounce almond 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

 

Directions 

1. Hull and slice strawberries; place in a medium bowl. Add honey, 1 teaspoon lemon rind and juice; toss well. Set aside. 

2. Spray two 6-inch cast-iron skillets with cooking spray. Place in oven and preheat to 450 degrees. 

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 pans. Distribute the remaining 11⁄2 tablespoons of butter evenly between each skillet; swirl to coat. 

5. Pour half of the batter into each skillet and place in oven. Bake for 10-15 minutes, or until batter is very puffed and deeply browned. Remove from oven. 

6. Slice Dutch babies in half and serve on a plate topped with strawberry mixture and crushed pistachios. 

 

Nutritional information per serving:

Calories: 256; Carbohydrates: 30g; Protein: 9g; Total Fat: 12g; Saturated Fat: 5.6g; Cholesterol: 113mg; Dietary Fiber: 4g; Sodium: 125mg