Recipe - Crispy Berry Pudding

One fourth cup Unsalted butter
Three fourths cup Flour
One half cup Firmly packed light brown
sugar
1 teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup 1% lowfat milk
1 qt Strawberries
1 pt Raspberries
1 pt Blueberries
2/3 cup Granulated sugar

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 EATL Digest 17 Apr 97 by Betsy Burtis ebburtis@IX.NETCOM.COM
on Apr 18, 1997