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Swedish Pancakes with Raspberries
- 1 large egg yolk
- 2 tablespoons Splenda or other sugar substitute
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup nonfat milk
- 1/2 cup whole-wheat flour
- 3 tablespoons white flour
- 3 egg whites
- 1 cup fresh raspberries
Directions:View on Epicurious
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