SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon-Berry Pudding Cake

Makes: 6 servings
Serving size: 2/3cup
Prep 20 mins Slow Cook   2 1/2 to 3 hours (high) Cool 1 hr
Lemon-Berry Pudding Cake
Ingredients
  • 3  eggs
  •  Nonstick cooking spray
  • 1  cup  fresh fresh blueberries and/or fresh red raspberries
  • 1  tablespoon  granulated sugar
  • 1/2  cup  granulated sugar
  • 1/4  cup  all-purpose flour
  • 2  teaspoons  finely shredded lemon peel
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 200,
  • Fat, total (g) 7,
  • chol. (mg) 107,
  • sat. fat (g) 2,
  • carb. (g) 29,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 24,
  • pro. (g) 5,
  • vit. A (IU) 437,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 187,
  • Potassium (mg) 132,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe