Recipe - Blackberry-Lemon Pudding Cake

One fourth cup AllPurpose Flour
2/3 cup Granulated Sugar
1/8 teaspoon Salt
1/8 teaspoon Ground Nutmeg
1 cup LowFat Buttermilk
1 teaspoon Grated Lemon Rind
cup Fresh Lemon Juice
2 tablespoon Stick Margarine Or Butter;
Melted
2 lg Egg Yolk
3 lg Egg Whites; Room Temperature
One fourth cup Granulated Sugar
1 One half cup Blackberries; Blueberries Or
Raspberries
Cooking Spray
Three fourths teaspoon Powdered Sugar

Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level
with a knife. Combine flour, 2/3 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 One fourth cup
granulated sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently
stir onefourth of egg white mixture into buttermilk mixture; gently fold
in remaining egg white mixture . Fold in blackberries.

Pour batter into an 8inch 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 recipeludigest by Jill Proehl jpxtwo@swbell.net on Feb 27,
1998