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Berry Pudding Cakes

Makes: 6 servings
Prep 20 mins Bake 400°F 20 mins
Berry Pudding Cakes
  •  Nonstick cooking spray
  • 2  eggs, lightly beaten
  • 1/4  cup  granulated sugar
  • 1  teaspoon  vanilla
  •  Dash salt
  • 1  cup  milk
  • 1/2  cup  all-purpose flour
  • 1/2  teaspoon  baking powder
  • 3  cups  fresh berries (such as raspberries, blueberries, and/or sliced strawberries)
  • 2  teaspoons  powdered sugar (optional)

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 141,
  • Fat, total (g) 2,
  • chol. (mg) 71,
  • sat. fat (g) 1,
  • carb. (g) 26,
  • fiber (g) 3,
  • pro. (g) 5,
  • sodium (mg) 86,
  • Percent Daily Values are based on a 2,000 calorie diet

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