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Source: America's Favorite Food Associations

Dutch Babies with Quick Blackberry Syrup
This dessert is as interesting as its name!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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1-2 cups blackberries, fresh or frozen (for syrup)
1 1/2 cups sugar, (for syrup)
1 tablespoon lemon juice, (for syrup)
1/2 cup light corn syrup, (for syrup)
3 tablespoons butter, (for Dutch Babies)
4 eggs, (for Dutch Babies)
1 cup lowfat milk, (for Dutch Babies)
1 cup flour, (for Dutch Babies)
2 tablespoons sugar, (for Dutch Babies)
1 teaspoon sugar, (for Dutch Babies)

For syrup:
Puree blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure and add enough water to equal 1 cup.

Combine puree/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (Yield: approx. 1 pint).

For Dutch Babies:
Melt butter in an 10.5" skillet in pre-heated 425 degree oven. While butter is melting, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and process 30 seconds more. Pour batter into hot buttered pan and bake for 20-25 minutes until puffed and golden brown. Serve immediately topped with syrup.

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