raspberry pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2c shortening1 cup splenda2 egg equivalent - egg beaters 1/2 cup2 1/2 cups flour3 1/2 teaspoon baking powderdash salt1 cup whole milk1cup frozen raspberries
In one bowl add all dry ingredients except splenda and mix together.
In another bowl cream shortening and sugar together until well mixed. Add eggs mixture slowly and continue to cream. Next alternate milk and flour to mixture to mix well.
You may add vanilla extract to taste.
Next place twelve foil cupcake liners into pan. Then spoon raspberries and juice into twelve liners. Then divide cake mixture into the twelve liners. Preheat oven to 350 degrees.
bake for 30 minutes.
Serving Size: 1 cupcake per person
Number of Servings: 12
Recipe submitted by SparkPeople user LAUZONS.
In another bowl cream shortening and sugar together until well mixed. Add eggs mixture slowly and continue to cream. Next alternate milk and flour to mixture to mix well.
You may add vanilla extract to taste.
Next place twelve foil cupcake liners into pan. Then spoon raspberries and juice into twelve liners. Then divide cake mixture into the twelve liners. Preheat oven to 350 degrees.
bake for 30 minutes.
Serving Size: 1 cupcake per person
Number of Servings: 12
Recipe submitted by SparkPeople user LAUZONS.
Nutritional Info Amount Per Serving
- Calories: 191.4
- Total Fat: 9.0 g
- Cholesterol: 1.8 mg
- Sodium: 185.2 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.4 g
- Protein: 4.5 g
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