Blueberry Lemon Pudding Cake

Blueberry Lemon Pudding Cake

Blueberry Lemon Pudding Cake


Makes 6 servings


1/4 cup sugar
1/4 cup all-purpose flour
1 cup fat-free (skim) milk
1 egg yolk
3 tablespoons fresh lemon juice
2 tablespoons margarine, melted
2 teaspoons finely grated lemon peel
3 egg whites
1 cup sugar-free strawberry fruit spread
2 cups fresh or frozen (not thawed) blueberries


  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)
Calories 200
Calories from Fat 22 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 36 mg
Carbohydrate 35 g
Fiber 2 g
Protein 5 g
Sodium 150 mg

Dietary Exchange

Starch 1
Fruit 1-1/2
Fat 1

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