Blackberry Lemon Pudding Cake 1/4 cup all-purpose flour 2/3 cup granulated sugar 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1 cup low-fat buttermilk 1 teaspoon grated lemon rind 1/4 cup fresh lemon juice 2 tablespoons butter, melted 2 large egg yolks 3 large egg whites 1/4 cup granulated sugar 1 1/2 cups blackberries Cooking spray 3/4 teaspoon powdered sugar Preheat oven to 350F. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350F for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm. Yield: 5 servings. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
