Lemon-Berry Pudding Cake

Since slow cookers tend to be hotter on one side, rotate this delicate clafloutis-like dessert halfway through cooking to avoid a dark spot.

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17 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
2/3 cup
Prep:
20 mins
Slow Cook:
2 1/2 to 3 hours (high)
Cool:
1 hr
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Lemon-Berry Pudding Cake

Ingredients
3
eggs
 
Nonstick cooking spray
1
cup fresh fresh blueberries and/or fresh red raspberries
1
tablespoon granulated sugar
1/4
teaspoon salt
1
cup fat-free milk
3
tablespoons lemon juice
3
tablespoons tub-style vegetable oil spread
 
Powdered sugar (optional)

Directions

  1. Let eggs stand at room temperature for 30 minutes. Meanwhile, coat a 2-quart slow cooker with cooking spray. Place berries in cooker and sprinkle with the 1 tablespoon granulated sugar.
  2. For batter, separate eggs. In a medium bowl combine the 1/2 cup granulated sugar, the flour, lemon peel, and salt. Add milk, lemon juice, vegetable oil spread, and egg yolks. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute.
  3. Thoroughly wash beaters. In another bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Fold egg whites into batter. Carefully pour batter over berries in cooker, spreading evenly.
  4. Cover and cook on high-heat setting for 2 1/2 to 3 hours. If cake begins to look too brown on one side, rotate the crockery liner 180 degrees halfway through cooking. Turn off cooker. If possible remove crockery liner from cooker; cool, uncovered, for 1 hour on a wire rack before serving.
  5. If desired, sprinkle with powdered sugar.

Nutrition Facts

(Lemon-Berry Pudding Cake)
    Per serving:
  • 200 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 107 mg chol.,
  • 187 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 24 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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