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Buttermilk Pudding Cakes
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor." Photo credit: Ben Fink
Ingredients
- 3/4 cup sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 3/4 cup whole or low-fat buttermilk
- 1 teaspoon pure vanilla extract
- 9 tablespoons plus 1 teaspoon sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
- Nonstick cooking spray
- 2 cups (8 ounces) fresh raspberries
- Whipped cream, for serving (optional)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 124 % Daily Value *
- Total Fat: 6 g 9.64%
- Saturated Fat: 4 g 18.96%
- Trans Fat: 0 g %
- Cholesterol: 16 mg 5.39%
- Sodium: 193 mg 8.04%
- Calcium: 56 mg 5.63%
- Potassium: 96 mg 2.75%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.24%
- Zinc: 0 mg 0%
- Total Carbohydrate: 15 g %
- Dietary Fiber: 2 g 9.24%
- Sugar: 3 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 3.97%
- Vitamin C 13.81%
- Vitamin D 0.06%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
