Impress your friends and family with this beautiful and refreshing lemon and berry pudding cake.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 1 tablespoon granulated sugar.

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  • For batter, separate egg whites from yolks. In a medium bowl combine 1/2 cup granulated sugar, 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.

  • Thoroughly wash beaters. In another bowl beat egg whites with electric mixer on medium speed until soft peaks form (tips will curl). Fold egg whites into batter. Carefully pour batter over berries in cooker, spreading evenly.

  • 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 slow cooker. If possible, remove crockery liner from cooker; cool, uncovered, on a wire rack for 1 hour before serving. If desired, sprinkle with powdered sugar.

Tips

Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

200 calories; protein 5.3g 11% DV; carbohydrates 29.3g 9% DV; exchange other carbs 2; dietary fiber 0.8g 3% DV; sugars 23.7g; fat 7.3g 11% DV; saturated fat 2g 10% DV; cholesterol 93.8mg 31% DV; vitamin a iu 482.1IU 10% DV; vitamin c 6.2mg 10% DV; folate 32mcg 8% DV; calcium 67.6mg 7% DV; iron 0.8mg 4% DV; magnesium 10.6mg 4% DV; potassium 131.7mg 4% DV; sodium 187.7mg 8% DV.