Berry Pudding Cake (B-G-H)

• nonstick cooking spray
• 2 eggs
• 14 cup sugar (granulated Splenda) or 14 cup sugar substitute (granulated Splenda)
• 1 teaspoon vanilla
• 1 dash salt
• 1 cup nonfat milk
• 12 cup all-purpose flour
• 12 teaspoon baking powder
• 3 cups assorted fresh berries (such as raspberries, blueberries, and or or sliced strawberries)

1. Preheat oven to 400 degrees F.
2. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray.
3. Arrange in a 15x10x1-inch baking pan; set aside.
4. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy.
5. Whisk in milk until combined.
6. Add flour and baking powder; whisk until smooth.
7. Divide berries among prepared quiche dishes.
8. Pour batter over berries.
9. (Batter will not cover berries completely.)
10. Bake about 20 minutes or until puffed and golden brown.
11. Serve warm.
12. If desired, sift powdered sugar over each serving.

nonstick cooking spray, eggs, sugar, vanilla, salt, nonfat milk, flour, baking powder, fresh berries

Taken from www.food.com/recipe/berry-pudding-cake-b-g-h-181915 (may not work)