Blackberry Pudding Cake

Blackberry Pudding Cake

4.5 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 118.7
  • Total Fat: 2.5 g
  • Cholesterol: 72.9 mg
  • Sodium: 105.6 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.0 g

View full nutritional breakdown of Blackberry Pudding Cake calories by ingredient


Introduction

Very good low cal dessert Very good low cal dessert
Number of Servings: 6

Ingredients

    Nonstick cooking spray
    2 eggs
    1/4 cup Splenda
    1 tsp Vanilla
    Dash Salt
    1 cup of milk
    1/2 cup all-purpose flour
    1/2 tsp baking powder
    3 cups assorted fresh berries (such as raspberries, blueberries, and/or sliced strawberries

Directions

1. Preheat oven to 400 degrees F. Lightly coast six 6-ounce individual baking dishes with nonstick cooking spray. Arrange dishes in a 15x10x1-inch baking pan: set aside.
2. In a medium bowl, whisk eggs. Whisk in sugar vanilla and salt until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk just until smooth.
3. Divide berries amoung prepared dishes in pan. Pour batter over berries. (The batter won't cover berries completely.) Bake about 20 minutes or until topping is golden. Serve warm. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user RDMMCB.

Member Ratings For This Recipe


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    2 of 3 people found this review helpful
    If you want to comment and help your fellow Sparkers make a decision, please try the recipe first, then come back to make a comment. I know it's a pain, but it works much better than, "This sounds good". - 6/9/12


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    Incredible!
    1 of 1 people found this review helpful
    Delicious and so easy to make! My husband and I were looking for a healthy dessert one night and this was the perfect solution. We didn't have any milk on hand so we used the FF half and half we had in the fridge and it worked out great! - 6/8/10


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    Incredible!
    1 of 1 people found this review helpful
    I juts made these with fresh blackberries and raspberries. I added some grated nutmeg and used wheat pastry flour. I ate two of them! My hubby siad he'd like it better cold. - 5/31/10


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    Great idea used sugar instead of poison Splenda - 6/28/20


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    Incredible!
    I love this black berry pudding cake recipe! Delicious! - 2/8/20


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    Incredible!
    So tasty! - 1/5/19


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    thank you - 7/27/18


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    Incredible!
    I made this with blackberries last night. Used the individual baking dishes as recommended. The result was both pretty and delicious. I will use this recipe again. - 6/13/17


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    Incredible!
    I just had blackberries to use for this.
    I used two mini muffin pans for this, so I made 12 small servings.
    I had a lot of leftover "batter" which I didn't use. I cut down on the milk a little next time. I lined the bottoms with two large mashed bananas. http://imageshack.us/a/img441/2928/bnsg.j     - 7/7/13


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    Very Good
    0 of 1 people found this review helpful
    I'm going to try this also. Sounds delicious. - 8/10/11


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    Sounds yummy, I'll try it... - 8/9/11


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    Incredible!
    I have to substitute the splenda and recommend adding some cinnamon...I used blueberries. - 9/1/10


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    Bad
    Mine didn't turn out so well, made it in an 8x11 square pan, extremely rubbery!! - 7/31/10


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    both my kids and i thought this was great. Simple to make and tasty - 7/25/10


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    0 of 1 people found this review helpful
    Can't wait to try this! Love all berries, but especially blackberries. Thanks - 5/30/10


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    Incredible!
    0 of 2 people found this review helpful
    this one sounds like a great summer treat - 5/29/10