Low Fat Berry Pudding Cake


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Blueberries and raspberries make this a great summer cake that everyone can eat without feeling guilty.

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  • 1 1/2 C. blueberries
  • 1 1/2 C. raspberries
  • 1 C. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 C. sugar
  • 1/2 C. skim milk
  • 3 Tbs. non/low fat margarine, melted
  • 1 tsp. vanilla extract
  • 1 Tbs. cornstarch
  • 1 C. boiling water

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Place fruit in the bottom of a 9-inch square baking dish coated with nonstick cooking spray (nonfat). Combine the next three ingredients and half the sugar in a mixing bowl.

Add milk, butter and vanilla and beat with an electric mixer until smooth. Pour batter over fruit. Mix remaining sugar and cornstarch in a bowl and sprinkle over batter. Pour boiling water over mixture. Bake at 350 degrees for 45 minutes.

Yield: 8 servings

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