Polenta Pancakes with Blackberry Sauce

Yield: Makes 4 servings (serving size: 4-5 pancakes, 1/4 cup sauce)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 46g
  • Fiber: 6g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 398mg
  • Calcium: 33mg

Ingredients

  • 1 (16-ounce) tube polenta
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon brown sugar
  • 1 tablespoon unsalted butter
  • 2 1/2 cups frozen blackberries
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 1 ounce orange-flavored liqueur
  • 1 tablespoon reduced-calorie whipped topping
  • Orange zest

Preparation

  1. Slice polenta into 1/4-inch-thick rounds. Sprinkle with cinnamon, nutmeg, and brown sugar. Heat butter in a large pan over medium-high heat; add polenta rounds. Sear until golden brown (2-3 minutes on each side). Place frozen blackberries, sugar, and lemon juice in a blender; blend until smooth. Strain the mixture into a bowl, pressing with a spatula. Heat the sauce in a small saucepan over low heat. Cook 3 minutes; add orange-flavored liqueur. Stir until the sauce is heated through. Serve sauce over polenta cakes; top with whipped topping. Sprinkle with orange zest; serve.
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