Crispy berry pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| ¾ | cup | Flour |
| ½ | cup | Firmly packed light brown sugar |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ¾ | cup | 1% low-fat milk |
| 1 | quart | Strawberries |
| 1 | pint | Raspberries |
| 1 | pint | Blueberries |
| ⅔ | cup | Granulated sugar |
Directions
Preheat oven to 350º. Place butter in 2 qt casserole. Heat in oven until butter is melted.
Combine flour, brown sugar, baking powder and salt in medium size bowl until blended. Stir in milk to make batter. Pour over butter in casserole, do not stir.
Combine berries and sugar, tossing to coat. Spoon on top of batter. Do not stir.
Put foil on bottom rack of oven to catch drips. Bake pudding for 1 hour or until top is golden brown. Serve warm or at room temperature.
Per serving: 371 Calories; 9g Fat (22% calories from fat); 4g Protein; 71g Carbohydrate; 23mg Cholesterol; 178mg Sodium Posted to EAT-L Digest 17 Apr 97 by Betsy Burtis <ebburtis@...> on Apr 18, 1997