Blackberry-lemon pudding cake

5 Servings

Ingredients

Quantity Ingredient
¼ cup All-Purpose Flour
cup Granulated Sugar
teaspoon Salt
teaspoon Ground Nutmeg
1 cup Low-Fat Buttermilk
1 teaspoon Grated Lemon Rind
cup Fresh Lemon Juice
2 tablespoons Stick Margarine Or Butter; Melted
2 larges Egg Yolk
3 larges Egg Whites; Room Temperature
¼ cup Granulated Sugar
cup Blackberries; Blueberries Or Raspberries
Cooking Spray
¾ teaspoon Powdered Sugar

Directions

Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level with a knife. Combine flour, ⅔ cup granulated sugar, salt, and nutmeg into a large bowl; add buttermilk, lemon rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.

Beat egg whites at high speed of a mixer until foamy. Add ¼ cup granulated sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture . Fold in blackberries.

Pour batter into an 8-inch square baking pan coated with cooking spray.

Place in a larger baking pan; add hot water in larger pan to depth of 1 inch. Bake at 350 for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.

Recipe by: Cooking Light, Jan/Feb 98, pg. 82 Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Feb 27, 1998

Related recipes