Blackberry-lemon pudding cake
5 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | All-Purpose Flour |
⅔ | cup | Granulated Sugar |
⅛ | teaspoon | Salt |
⅛ | 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 |
1½ | 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
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