Mulberry Lemon Pudding Cake

Ingredients

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

cup Fresh Lemon Juice

2 tablespoons Stick Margarine Or Butter, Melted

2 lrg Egg Yolk

3 lrg Egg Whites, Room Temperature

1/4 cup Granulated Sugar

1 1/2 cups Mulberries, Blueberries Or Cooking Spray

3/4 teaspoon Powdered Sugar

Preparation

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.