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