Corn Skillet Pancakes

1/3 C. white plain flour
2 T. plus 2 tsp. whole wheat flour
1-1/2 tsp. sugar
1 tsp. baking powder
1/8 tsp. salt
1 egg
1/4 C. plus 2 T. skim milk, or lawfat milk
1 T. vegetable oil
2/3 C. corn kernels

Mix together the first 5 ingredients in a bowl. In a separate bowl, combine the next 3 ingredients. Slowly add the corn, stirring. Combine the two mixtures. Spread 1/4 C. of the batter on a well-greased skillet. Cook on medium heat, flipping halfway through, until pancake is golden. Cook remaining batter in the same way.

Shredded Spinach and Bacon

4 bacon slices, cut into thin strips
1 lb. fresh spinach,, finely shredded

Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until almost crisp. Add spinach and salt and pepper to taste. Sauté 3-4 minutes, stirring occasionally until spinach is just wilted. Serve hot.

Fruit and Yogurt

Prep: 10 min, plus chilling time.
4 C. strawberries, hulled
1/2 lb. pineapple chunks, drained and finely chopped
2 C. blueberry yogurt

Combine all ingredients in a bowl. Chill 10 minutes before serving.

Yield: 4 servings
Calories: 383
Fat: 9.4g
Fiber: 8.5g