Blackberry-lemon Pudding Cake
| 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 | t | Salt |
| 1/8 | t | Ground Nutmeg |
| 1 | c | Low-Fat Buttermilk |
| 1 | t | Grated Lemon Rind |
| c | Fresh Lemon Juice | |
| 2 | T | Stick Margarine Or Butter |
| Melted | ||
| 2 | Egg Yolk | |
| 3 | Egg Whites, Room Temperature | |
| 1/4 | c | Granulated Sugar |
| 1 1/2 | c | Blackberries, Blueberries Or |
| Raspberries | ||
| Cooking Spray | ||
| 3/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 261
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 76.4mg
Sodium: 181.9mg
Potassium: 123.6mg
Carbohydrates: 44.9g
Fiber: <1g
Sugar: 39.8g
Protein: 5.5g