Berry Pudding Cake
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 Large Eggs1/4 C (12 tsp) Altern No calorie Sweetener for baking1 tsp. Vanilla Extract1 dash Salt1 Cup Non Fat Milk1/2 Cup All Purpose Flour.5 tsp Baking Powder1 Cup Fresh Blueberries1 Cup Fresh Strawberries1 Cup Fresh Raspberries
Pre-Heat Oven to 400 F
1) Spray 6 6oz ramekins with non-stick cooking spray then place in 15" x 10" x 1" Baking Dish and set aside
2) In a large mixing bowl combine Eggs, Splenda, Vanilla and Salt. whisk until frothy. Whisk in milk until combined. Add Flour and Baking Powder, whisk until smooth.
3) Put Berries in a medium mixing bowl and toss to combine, try not to muddle berries then divide berries among the ramekins, then spoon batter in on top of Berries. Batter will NOT cover berries completely.
4) Place in oven and bake for about 20 minutes oruntill golden brown.
Serving Size: Makes 6 servings 6 oz. Ramekins
Number of Servings: 4
Recipe submitted by SparkPeople user BRADENSGAMMY.
1) Spray 6 6oz ramekins with non-stick cooking spray then place in 15" x 10" x 1" Baking Dish and set aside
2) In a large mixing bowl combine Eggs, Splenda, Vanilla and Salt. whisk until frothy. Whisk in milk until combined. Add Flour and Baking Powder, whisk until smooth.
3) Put Berries in a medium mixing bowl and toss to combine, try not to muddle berries then divide berries among the ramekins, then spoon batter in on top of Berries. Batter will NOT cover berries completely.
4) Place in oven and bake for about 20 minutes oruntill golden brown.
Serving Size: Makes 6 servings 6 oz. Ramekins
Number of Servings: 4
Recipe submitted by SparkPeople user BRADENSGAMMY.
Nutritional Info Amount Per Serving
- Calories: 160.9
- Total Fat: 3.2 g
- Cholesterol: 93.7 mg
- Sodium: 169.5 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 4.3 g
- Protein: 7.5 g
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