Berry Pudding Cakes

Berry Pudding Cakes Enlarge Image
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9 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
20 mins
Bake:
20 mins 400°F
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Berry Pudding Cakes

Ingredients
 
Nonstick cooking spray
2
eggs, lightly beaten
1
teaspoon vanilla
 
Dash salt
1
cup milk
1/2
teaspoon baking powder
3
cups fresh berries (such as raspberries, blueberries, and/or sliced strawberries)
2
teaspoons powdered sugar (optional)

Directions

  1. Preheat oven to 400 degrees F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking pan; set aside. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
  2. Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving.

Nutrition Facts

(Berry Pudding Cakes)
    Per serving:
  • 141 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 71 mg chol.,
  • 86 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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