BLACKBERRY-LEMON PUDDING CAKE As this dessert bakes, a light, spongy cake forms over a delicate bottom layer of custard. The water bath cooks the pudding cake with gentle, even heat. 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 butter or stick margarine, melted 2 large egg yolks 3 large egg whites 1/4 cup granulated sugar 1 1/2 cups blackberries, blueberries, or raspberries Cooking spray 3/4 teaspoon powdered sugar

Preheat oven to 350°F.

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, butter, 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°F for 35 minutes or until cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.

Serves 5.

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