INGREDIENTS

For syrup:

1-2 cups blackberries (fresh or frozen)
1 1/2 cups sugar
1 Tbl. lemon juice
1/2 cup light corn syrup

3 Tbl. butter
4 eggs
1 cup low-fat milk
1 cup flour
2 Tbl. sugar
1 tsp. sugar

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.

NUTRITIONAL ANALYSIS: Calories Per Serving: 882; 18.8g Protein, .25.5g Fat, 149g Carboydrate, 428mg Cholesterol