Berry Angel Delight Pudding |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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However, the recipe is mine - just didn't know what to call it. Ingredients:
1 1/2 cups cholesterol-free egg substitute |
1 1/4 cups skim milk |
2 teaspoons vanilla extract |
1 teaspoon finely grated lemon peel |
1/4 lb butter or 1/4 lb margarine |
1/4 cup firmly packed light brown sugar |
12 ounces store bought angel food cake, cut into 1-inch cubes |
3 cups mixed fresh blueberries or 3 cups raspberries or 3 cups blackberries or 3 cups strawberries |
slivered & toasted almond (to garnish) (optional) |
fat-free whipped topping (to garnish) (optional) |
Directions:
1. Preheat oven to 350ºF.
2. Grease 11x7 baking dish; set aside.
3. In medium bowl with wire whisk, beat egg substitute, milk, vanilla and lemon peel.
4. In glass measure, microwave butter or margarine with sugar at HIGH 30 seconds; stir until sugar is dissolved.
5. Slowly whisk into egg mixture.
6. Arrange cake and berries in prepared dish.
7. Pour egg mixture over cake, pressing down to coat.
8. Cover with foil and bake 30 minutes.
9. Remove foil cover and bake an additional 15 minutes or until knife inserted in center comes out clean.
10. Serve warm and if desired with nonfact dairy whipped topping that has been mixed with the slivered almonds.
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