Low-fat puff pancakes w/ fruit.

Heat oven to 400. Coat 2 ( 10 oz custard cups,) w/ cooking spray. In bowl, whisk Egg Beaters, flour, milk, oil and salt until smooth. Divide batter between the custard cups, evenly. Place cups in oven, bake for 25 min, or until brown and puffy. Turn oven off, let cups stand in oven for 5 min. In small bowl, stir together marmalade, and orange juice. Add fruit to bowl, stir gently to coat. Remove pancakes from oven, transfer to plates. Spoon some of the fruit mix into center of each pancake.