cooking spray, nonstick
1/4 cup dairy sour cream, light
1/4 tsp. lemon-pepper seasoning
1/8 tsp. ground cumin
4 oz. bulk turkey sausage, uncooked
1/2 cup all-purpose flour
1/2 cup egg product, thawed, or 2 eggs, refrigerated or frozen
1/2 cup fat-free milk
1/4 tsp. dried oregano, crushed
1/8 tsp. salt
1 dash black pepper
2 tbsp. green onion, thinly sliced
1/4 cup reduced-fat cheddar cheese, shredded
Coat four 4 1/2-in. tart pans with cooking spray; set aside.
In a small bowl combine sour cream, lemon-pepper seasoning and cumin.
Cover and chill until ready to serve.
In a medium skillet cook turkey sausage over medium heat until brown.
Drain off fat.
In a medium mixing bowl beat flour, egg product, milk, oregano, salt and black pepper with a rotary beater or wire whisk until smooth.
Divide batter among prepared tart pans.
Top with cooked sausage and green onion.
Bake at 425 F oven for 10 to 13 minutes or until pancakes are puffed and lightly browned.
Sprinkle with cheese.
Bake, uncovered, about 1 minute more or until cheese is melted.
Serve immediately with sour cream mixture.
Sugar: 2g
:
Calcium: 115mg
Calories: 199kcal
Carbohydrates: 15g
Cholesterol: 144mg
Fat: 9g
Fiber: 1g
Iron: 2mg
Potassium: 221mg
Protein: 14g
Saturated Fat: 4g
Sodium: 340mg
Vitamin A: 426IU
Vitamin C: 2mg
