Orange-Ricotta Dutch Baby
Prep: 15 minutes plus standing
Bake: 12 minutes • Serves: 6
3 large eggs
1 medium navel orange
1 cup reduced fat milk
2/3 cup all-purpose flour
1/2 cup whole milk ricotta cheese
1 tablespoon granulated sugar
1 teaspoon almond extract
1 teaspoon orange zest
1 tablespoon unsalted butter
1/3 cup maple syrup
1/4 cup pomegranate arils
1. Place large, oven-safe skillet in oven; preheat oven to 450°. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In large bowl, whisk eggs 3 minutes or until frothy. Slice off ends of orange; place cut side down on cutting board. Slice down sides of orange to remove skin and white pith with a paring knife. Hold orange over small bowl; gently cut along sides of membranes to release each segment. Squeeze juice from orange membrane into bowl with eggs.
3. Whisk milk, flour, cheese, sugar, almond extract and orange zest into egg mixture; let stand 10 minutes.
4. Add butter to hot, preheated skillet; carefully swirl to coat. Add egg mixture; bake 12 minutes or until golden brown.
5. Cut Dutch baby into 6 pieces; serve topped with syrup, pomegranate arils, almonds and orange segments.
Approximate nutritional values per serving (1 piece):
267 Calories, 11g Fat (4g Saturated), 112mg Cholesterol,
70mg Sodium, 33g Carbohydrates, 2g Fiber, 10g Protein