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Pudding: Blackberry-Lemon Pudding Cake

Source of Recipe

Cooking Light, Jan/Feb 1998


List of Ingredients

1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoons stick butter melted
2 large egg yolks
3 large egg whites at room temperature
1/4 cup granulated sugar
1 1/2 cups blackberries -blueberries or raspberries
cooking spray
3/4 teaspoon powdered sugar


Recipe

Preheat oven to 350ºF. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt and nutmeg in a large bowl; add buttermilk, 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 tablespoon 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 to larger pan to depth of 1 inch. Bake at 350ºF for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm. Yield: 5 servings