This Low Fat Berry Pudding Cake Recipe uses Less Sugar and is baked in individual ramekin dishes.
It creates a pudding cake with a puffy cake topping and the addition of warm berries.
If you prefer, the three cups of raspberries can be substituted to include three cups of any assortment of berries, such as sliced strawberries, blackberries, blueberries, or (black or red) raspberries.
1/4 cup sugar
1 tsp. vanilla extract
dash of salt
1 cup fat-free milk
1/2 cup all-purpose flour
1/2 tsp. baking powder
3 cups *assorted fresh berries
3 tbsps. confectioner's sugar (icing sugar)
In a medium size bowl, combine the eggs, sugar, vanilla, and salt, and whisk until light and fluffy.
Add the milk, and continue to whisk until well combined.
Add flour and baking powder and whisk until smooth.
Grease and flour (or used non-stick cooking spray) 6 individual ramekin dishes.
Arrange ramekins in a rectangular baking dish with water added just to 1/2 way up the outsides of the ramekin dishes.
Divide the berries among the ramekins, and pour the batter over top, (the batter will not cover the berries completely).
Bake at 400° F for about 20 minutes, or until puffed and golden in colour.
Serve warm with confectioner's sugar sprinkled on top.
Makes 6 servings.
Total Fat per serving - 2 grams.
Enjoy your warm Berry Pudding Cake Dessert!
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