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Blueberry Pudding Cake (4 Points)

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Just wanted to share this wonderful dessert with everybody. I actually substituted the blueberries for strawberries and it was great!


Blueberry Pudding Cake


2 cups blueberries -- fresh or frozen

1 teaspoon cinnamon -- ground

1 teaspoon lemon juice

1 cup flour, all-purpose

3/4 cup sugar

1 teaspoon baking powder

3/4 cup milk, skim

3/4 cup sugar

1 tablespoon cornstarch

1 cup boiling water


Preheat oven to 350º F. Coat an 8 inch pan with cooking spray. Toss

blueberries with cinnamon and lemon juice; place in coated pan. In a bowl,

combine flour, the 3/4 cups sugar and baking powder; stir in milk. Spoon

over berries. Combine remaining sugar and cornstarch; sprinkle over batter.

Slowly pour boiling water over all. Bake at 350º for 45-50 minutes or until the cake tests done.


Serving Size : 9


Per serving: 209 Calories (kcal); trace Total Fat; (1% calories from fat); 2g

Protein; 51g Carbohydrate; trace Cholesterol; 68mg Sodium, 1g fiber



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