Monday, February 8, 2010

Lemon-berry Pudding Cake

Lemon-berry Pudding Cake
Servings: 6
Weight Watchers Points: 4 per serving

1/4 c. all-purpose flour
2/3 c. granulated sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 c. low-fat buttermilk
1 tsp. grated lemon zest
1/4 c. fresh lemon juice
2 large egg yolks
3 large egg whites
1/4 c. granulated sugar
1 1/2 c. berries - blackberries, raspberries, blueberries, etc.
Cooking spray

Preheat oven to 350°.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.

Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in berries.

Pour the batter into an 4- to 5-cup souffle dish, or 8-inch baking dish coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 40 minutes or until the cake springs back when touched lightly in center. Serve warm.

NOTES: This dessert was such a welcome departure from the cold drab of winter - the colors are bright and lovely, the lemon is so delicious and the blackberries were plump and juicy. Delightful! It was even good as leftovers the next day - the lemon flavor was more intense, but I like that.

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