Berry Pudding Cake

Ingredients:

• Nonstick cooking spray
• 2 eggs
• 1/4 cup sugar
• 1 teaspoon vanilla
• Dash of salt
• 1 cup fat-free milk (or non-dairy milk)
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3 cups assorted fresh fruit (raspberries, blueberries, and/or sliced strawberries)

Instructions:

• Preheat oven to 400 degrees F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray.  Arrange in a large baking pan; set aside.
• In a medium bowl, combine eggs, sugar, vanilla, and salt; whisk until light and frothy.  Whisk in milk until combined.  Add flour and baking powder; whisk until smooth.
• Divide berries among prepared quiche dishes.  Pour batter over berries (batter will not cover berries completely). 
• Bake about 20 minutes, or until puffed and golden brown.  Serve warm and, if desired, sift powdered sugar over each serving.

 Nutrition facts:

Servings per recipe: 6; Calories: 141; Total fat: 2g; Cholesterol: 71mg; Saturated fat: 1g; Carbs: 26g; Fiber: 3g; Protein: 5g; Sodium: 86mg

Diabetic Exchanges:

Fruit (d.e.): 0.5
Other Carb (d.e.): 1.5

Source: http://www.diabeticlivingonline.com/recipe/cakes/berry-pudding-cake/