Lemon-Berry Pudding Cake

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.

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.