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Blackberry-Lemon Pudding Cake
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs
Desserts, From hard c
5
Servings
INGREDIENTS
1/4
c
All-Purpose Flour
2/3
c
Granulated Sugar
1/8
ts
Salt
1/8
ts
Ground Nutmeg
1
c
Low-Fat Buttermilk
1
ts
Grated Lemon Rind
c
Fresh Lemon Juice
2
tb
Stick Margarine Or Butter; Melted
2
lg
Egg Yolk
3
lg
Egg Whites; Room Temperature
1/4
c
Granulated Sugar
1 1/2
c
Blackberries; Blueberries Or Raspberries
Cooking Spray
3/4
ts
Powdered Sugar
INSTRUCTIONS
Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level
with a knife. Combine flour, 2/3 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 1/4 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@swbell.net> on Feb 27,
1998
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