Apples 1 cup

egg white 1

vanilla 1 tsp, all-purpose flour 1 cup

baking powder 1-1/2 tsp, canola oil 1tsp

low-fat yogurt strawberry sauce  1/2 cup

frozen unsweetened strawberries1kg (300g)

water 1/2 cup, granulated sugar 1 tbsp

cornstarch  2 tsp

Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for 1 minute or until thickened. In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended. Heat snall nonstick skillet until drop of water sizzles on it. Lightly brush skillet with oil. For each pancake, pour 2 tbsp batter onto skillet. Cook for 1 minute; turn and cook for 30 seconds. Keep warm. Repeat with remaining batter; brushing skillet with oil as required. Spoon Strawberry Sauce over pancakes; garnish with yogurt.