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Lemon-Berry Pudding Cake
4 h 20 m
Diabetic Living Magazine
“Impress your friends and family with this beautiful and refreshing lemon and berry pudding cake.”
Nonstick cooking spray
1 cup fresh blueberries and/or raspberries
1 tablespoon granulated sugar (see Tip)
½ cup granulated sugar (see Tip)
¼ cup flour
2 tablespoons finely shredded lemon peel
¼ teaspoon salt
1 cup fat-free milk
3 tablespoons lemon juice
3 tablespoons tub-style vegetable oil spread
Powdered sugar (optional)
1Let 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.
2For batter, separate egg whites from yolks. In a medium bowl combine ½ 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.
3Thoroughly 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.
4Cover and cook on high-heat setting for 2½ 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.
Tip: We do not recommend using a sugar substitute for this recipe.