With Blueberry Festival done, it's time to use up those berries.
Make up this wonderful recipe, serve with some Blueberry wine and enjoy.
Berry Pudding CakeIngredients:
- 2 eggs
- 1/4 cup sugar (Splenda)
- 1 teaspoon vanilla
- a dash of salt
- 1 cup fat free milk
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 3 cups assorted fresh berries
Preparation:
Heat oven to 400° and apply non-stick spray to 6 ounce quiche dishes. In a medium bowl combine eggs, vanilla, sugar, and salt. Whisk the mixture until frothy then add milk, flour and baking powder blend until smooth. Divide the berries among the quiche dishes, then pour the batter over the berries. Bake 20 minutes or so, until golden brown.
- 2 eggs
- 1/4 cup sugar (Splenda)
- 1 teaspoon vanilla
- a dash of salt
- 1 cup fat free milk
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 3 cups assorted fresh berries
Preparation:
Heat oven to 400° and apply non-stick spray to 6 ounce quiche dishes. In a medium bowl combine eggs, vanilla, sugar, and salt. Whisk the mixture until frothy then add milk, flour and baking powder blend until smooth. Divide the berries among the quiche dishes, then pour the batter over the berries. Bake 20 minutes or so, until golden brown.
Blueberry Splash Fruit WineProduced with 100% South Haven, Michigan Blueberries,
this wine will compliment any dessert made with blueberries.
Semi-sweet - Residual Sugar: 9.3%
