Blackberry Lemon Pudding cake review

[MrsReber]

Hi, I just made this dessert and I love the way it came out! I will post the recipe here for anyone who wants to try it. It's from CL Jan/Feb 1998. I bought some blackberries and I wasn't sure what to use them for. It can be make with blackberries, raspberries or blueberries. This was very easy to make. I took Kristi's suggestion for making buttermilk with 1 cup of milk and 1 Tblspoon of vinegar. Seemed to work just fine! It's a nice light tasting dessert and it only makes 5 servings, which is perfect for me and my husband- that way we can have it two nights for dessert and it won't be sitting around forever like that yummy lemon swirl cheesecake!


* Exported from MasterCook *

Blackberry-Lemon Pudding Cake

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Jan/Feb '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 stick margarine or butter -- melted
2 large egg yolks
3 large egg whites (at room temperature)
1/4 cup granulated sugar
1 1/2 cups blackberries, blueberries or raspberries
Cooking spray
3/4 teaspoon powdered sugar

Preheat oven to 350º.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine
flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add
buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk
until smooth.
Beat egg whites at high speed of a mixer 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 buttermilk mixture;
gently fold in remaining egg white mixture. Fold in blackberries.
Pour 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 350º for 35 minutes or until cake springs back when touched
lightly in center. Sprinkle with powdered sugar. Serve warm.

Serving Size: 1 cup

Description:
"As this dessert bakes, a light, spongy cake forms over a delicate
bottom layer of custard. A water bath cooks the pudding cake with
gentle, even heat."
Source:
"Cooking Light, January/February 1998, p.82"
Copyright:
"© Cooking Light"
Yield:
"5 cups"

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Per serving: 286 Calories (kcal); 7g Total Fat; (22% calories from fat); 6g Protein; 51g Carbohydrate; 99mg Cholesterol; 187mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 25045 0 0 2394 3232 3231 0 166 0 0

[Connie]

Hi MrsR,
Thanks for your review. I've been wanting to make that recipe. What do you think about using frozen blueberries? I picked a lot of them this summer, but I just used the last of the fresh ones in a blueberry tea cake. And when you made your own buttermilk, what kind of milk did you use? Do you think skim would work? Thanks!!

[MrsReber]

Hi Connie,

Kristi says skim milk works fine since that is all she ever uses. Unfortunately, all I has was regular whole milk (the only kind my husband will drink!). I think frozen blueberries would work just fine after they were defrosted. It's a great dessert- very light tasting and different. I think the blueberries might actually be better. My husband said there were too many seeds in the blackberries! Hope you enjoy it as much as we did.

[Connie]

Thanks for the response, MrsR. I'll try it out and let you know how the blueberries are!!