Mulberry Lemon Pudding Cake


1/8 teaspoon Salt
1/8 teaspoon Ground Nutmeg
1 cup Low-Fat Buttermilk
1 teaspoon Grated Lemon Rind
cup Fresh Lemon Juice
2 tablespoons Stick Margarine Or Butter, Melted
2 lrg Egg Yolk
3 lrg Egg Whites, Room Temperature
3/4 teaspoon Powdered Sugar


Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg into a large bowl; add buttermilk, lemon 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 tbsp. 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 mulberries.
Pour batter into an 8-inch square baking pan coated with cooking spray.
Place in a larger baking pan; add hot water in larger pan to depth of 1 inch. Bake at 350 for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.




5.0 servings


Friday, December 10, 2010 - 1:02am


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