Breakfast is served: Reaux shapes the resort's pancakes like tennis racquets and balls, preparing them with heart-healthy canola oil and high-fiber whole-wheat flour. "The kids are so distracted by the neat shapes that they don't notice the whole wheat," he says.
1/2 cup whole-wheat pancake mix, such as Hodgson Mill
1 large egg
2 Tbs. canola oil
1/4 cup low-fat milk
Canola oil spray
1/2 cup low-fat raspberry yogurt
1/4 cup chocolate syrup (optional)
Step 1: In a medium-size bowl, blend pancake mix, egg, oil, and milk. It's normal for the batter to be slightly lumpy.
Step 2: Spray a nonstick griddle with canola oil and heat on medium. Ladle batter onto griddle, forming the outline of a 3-inch tennis racquet. Using a teaspoon, quickly fill in racquet with batter. Drop dots of batter on the pan to form 2-inch balls. Cook 2 to 3 minutes or until bottom turns light brown; flip and cook for another 1 to 2 minutes. Repeat with remaining batter, making four racquets and four balls.
Step 3: Place two racquets and two balls on each plate. If desired, drizzle chocolate syrup on the racquets and balls, as shown on page 91. Garnish with yogurt.
Each serving: 275 calories, 8 g protein, 26 g carbohydrate, 17 g fat (2 g saturated), 3 g fiber, 109 mg cholesterol, 221 mg calcium, 1 g iron, 466 mg sodium.
Copyright ? 2001. Reprinted with permission from the March 2001 issue of Child Magazine.