Lemon Pancakes With Creamy Raspberry Sauce

3 tablespoons no-sugar-added raspberry jam

¾ cup low-fat vanilla yogurt

1 ⅓ cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1/2 teaspoon fine lemon zest, or to taste

8 ounces plain fat-free yogurt

¾ cup fat-free milk

1 large egg

1 tablespoon canola oil

For the raspberry sauce: Combine raspberry jam and vanilla yogurt in a small bowl and mix until well combined. Refrigerate until ready to use.

For the pancakes: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the plain yogurt, lemon zest, milk, egg, and oil in a small bowl. Add the plain yogurt mixture to the flour mixture, stirring just until combined.

Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of the batter onto the griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 to 3 minutes. Turn and cook until golden brown, about 2 minutes longer. Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter to make a total of 12 pancakes. Serve with the sauce.

Serves four.

Adapted from "Weight Watchers in 20 Minutes" (2009 Wiley, $29.95)