Berry Pudding Cake

Berry Pudding Cake
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Berry Pudding Cake calories by ingredient


Pulled from Better Home and Gardens test Kitchen Pulled from Better Home and Gardens test Kitchen
Number of Servings: 4


    2 Large Eggs
    1/4 C (12 tsp) Altern No calorie Sweetener for baking
    1 tsp. Vanilla Extract
    1 dash Salt
    1 Cup Non Fat Milk
    1/2 Cup All Purpose Flour
    .5 tsp Baking Powder
    1 Cup Fresh Blueberries
    1 Cup Fresh Strawberries
    1 Cup Fresh Raspberries


Great with Redi Whip on top


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.