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Berry Pudding Cake
Nb persons: 6
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Berry Pudding Cake The "cake" top bakes while the berries bubble in their own juicy sweetness underneath. SERVINGS: 6 servings CARB GRAMS PER SERVING: 26 Rated : 12345 by 9 people Nutrition Facts Per Serving: Servings: 6 servings Calories141 Total Fat (g)2 Saturated Fat (g)1 Cholesterol (mg)71 Sodium (mg)86 Carbohydrate (g)26 Fiber (g)3 Protein (g)5 Diabetic Exchanges | |
Fruit, (d.e.).5 | |
Other Carbohydrates (d.e.)1.5 Nonstick cooking spray | |
2 | eggs |
1/4 cup | sugar |
1 teaspoon | vanilla |
Dash | salt |
1 cup | fat-free milk |
1/2 cup | all-purpose flour |
1/2 teaspoon | baking powder |
3 cups | assorted fresh berries, (such as raspberries, blueberries, and/or sliced strawberries) |
1. Preheat oven to 400 degree F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking pan; set aside. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
2. Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving. Makes 6 servings.
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