Blackberry-Lemon Pudding Cake

This is one of my favorite Spring/Summer desserts. By the way, I am a big Cooking Light fan; I was a subscriber for years and years and they have great recipes. Their website is very cool, too. (This is 6 points for you Weight Watchers fans.)

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 stick margarine or butter, melted
2 large egg yolks
3 large egg whites (at room temperature)
1/4 cup granulated sugar
1 1/2 cups blackberries, blueberries, or raspberries
Cooking spray
3/4 teaspoon powdered sugar

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.

Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.

Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.

Yield: 5 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 285(23% from fat); FAT 7.2g (sat 1.7g,mono 2.8g,poly 1.8g); PROTEIN 6g; SODIUM 198mg; FIBER 3.3g; CARBOHYDRATE 51.2g