LOW FAT Blackberry Lemon Pudding Cake

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* Exported from MasterCook *

 

Blackberry-Lemon Pudding Cake

 

Recipe By : Cooking Light, January/Febuary 1998, p.82

Serving Size : 5 Preparation Time :0:00

Categories : 1998 Dessert/Cakes

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup all-purpose flour

2/3 cup granulated sugar

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

1 cup nonfat buttermilk

1 teaspoon grated lemon rind

1/4 cup fresh lemon juice

2 tablespoons reduced-calorie margarine -- 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

 

Preheat oven to 350.

 

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 350 for 35 minutes or until cake springs back when touched

lightly in center. Sprinkle with powdered sugar. Serve warm. Serving Size: 1

cup. Yield: " 5 cups "

 

 

Per serving - 246 calories, 4 gm fat, 85 mg cholesterol, 145 mg sodium, 48

gm carbohydrate, 4 gm protein, 2 gm fiber

Exchanges: 1/2 grain, 1/2 lean meat, 1/2 fruit, 1 fat, 2 1/2 other

carbohydrate

 

 

 

 

 

By: Carole

 

 

 

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NOTES : Description: " As this dessert bakes, a light, spongy cake forms over

a delicate bottom layer of custard. A water bath cooks the pudding cake

with gentle, even heat. "