Berry Pudding Cake
This very berry dessert pudding, baked in individual dishes, has a puffy cake topping. Suitable for diabetic food plans, everyone who loves warm berries will love this easy recipe.
Recipe from Diabetic Living
Nonstick cooking spray
1/4 cup sugar
1 teaspoon vanilla
1 cup fat-free milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3 cups assorted fresh berries (such as raspberries, blueberries, and/or sliced strawberries)
Preheat oven to 400 degree 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.
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. Makes 6 servings.
Per Serving: 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, Fruit () 0.5, Other Carb () 1.5, Percent Daily Values are based on a 2,000 calorie diet