See Also: Blueberry Lemon Pudding Cake(recipes)
Blueberry Eccles Cake(recipes)
Blueberry Chiffon Cake(recipes)
Blueberry coconut cake(recipes)
Blueberry Muffins with a Twist of Lemon(recipes)
Lemon Cream Peach and Blueberry Pie(recipes)
Blueberry-Walnut Coffee Cake(recipes)
Blueberry Sour Cream Cake(recipes)
Blueberry Cream Cheese Pound Cake(recipes)
Lemon surprise pudding(recipes)

Blueberry Lemon Pudding Cake (recipes)


Blueberry Lemon Pudding Cake

Yield: Makes 6 servings



Ingredients:



1/4cup sugar

1/4cup all-purpose flour

1cup fat-free (skim) milk

1egg yolk

3tablespoons fresh lemon juice

2tablespoons margarine, melted

2teaspoons finely grated lemon peel

3egg whites

1cup sugar-free strawberry fruit spread

2cups fresh or frozen (not thawed) blueberries









Preparation:





1.Preheat oven to 350°F. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray. 2.Combine sugar and flour in small bowl. 3.Combine milk, egg yolk, lemon juice, margarine and lemon peel in large bowl. Add sugar mixture to milk mixture; stir until just blended. 4.Beat egg whites in medium bowl until stiff, but not dry. Gently fold beaten egg whites into milk mixture; spread into bottom of prepared baking dish. Place dish in 13X9-inch baking pan; pour 1 inch hot water into outer pan. Bake 15 minutes. 5.Meanwhile, melt fruit spread. Drop blueberries evenly over top of cake; carefully brush with fruit spread. Bake about 35 minutes or until set and lightly golden. 6.Let cool slightly; serve warm or chilled.









Nutritional Information:







Serving Size: 1 cake square (1/6 of total recipe)







Fiber

2 g







Carbohydrate

35 g







Cholesterol

36 mg







Saturated Fat

1 g







Total Fat

5 g







Calories from Fat

22 %







Calories

200







Protein

5 g







Sodium

150 mg









Dietary Exchange:







Fruit

1-1/2







Starch

1







Fat

1