Recipe: Summer Berry-Lemon Pudding Cake

• 1/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup low-fat buttermilk
• 1 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 2 tablespoons melted butter
• 2 large egg yolks
• 3 large egg whites
• 1/4 cup granulated sugar
• 1 and 1/2 cups blackberries, blueberries or raspberries
• cooking spray
• powdered sugar for sprinkling

Preheat oven to 350 degrees.

Combine flour, 2/3 cup sugar, salt and nutmeg in a large bowl. Whisk buttermilk, lemon rind, lemon juice, melted butter and egg yolks together and add to dry ingredients, whisking till smooth.

Beat egg whites till foamy, then add the remaining 1/4 cup sugar gradually while beating until stiff peaks form. Gently fold egg whites into buttermilk mixture; then fold in berries. Pour batter into prepared pan. Place baking pan in a larger pan and add hot water to a depth of 1 inch. Bake for 35 minutes or until cake springs back when lightly touched in center.

Sprinkle cake with powdered sugar and serve warm. Delicious and low-fat to boot!