4 servings (serving size: 1 wedge and 1/2 cup sauce)
1/2 cup water
1/4 cup sugar
1 teaspoon cornstarch
2 cups clementine sections (about 6 clementines)
1 tablespoon fresh lemon juice
1/2 cup 1% low-fat milk
3 large eggs, lightly beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter or stick margarine, melted
How to Make It
Preheat oven to 425°.
Combine the first 3 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick. Remove from heat; stir in clementine sections and lemon juice. Keep warm.
Wrap handle of a large nonstick skillet with foil; coat pan with cooking spray.
Combine the milk and eggs in a large bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and nutmeg, stirring well with a whisk. Add flour mixture to milk mixture, stirring with a whisk until well-blended. Stir in the butter until smooth. Pour batter into prepared pan.
Bake at 425° for 25 minutes. Remove from pan, and cut into wedges. Top with the clementine sauce. Serve immediately.