Name: Blackberry-Lemon Pudding Cake
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

The different functions that we see the Father, Son, and Holy Spirit performing are simply outworkings of an eternal relationship between the three persons, one that has always existed and will exist for eternity. God has always existed as three distinct persons: Father, Son, and Holy Spirit. These distinctions are essential to the very nature of God Himself, and they could not be otherwise… It may be said that there are no differences in deity, attributes, or essential nature between the Father, Son, and Holy Spirit. Each person is fully God and has all the attributes of God. The only distinctions between the members of the Trinity are in the ways they relate to each other and to the creation. In those relationships they carry out roles that are appropriate to each person.

Wayne Grudem

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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