Ingredients
| Quantity | Ingredients |
|---|---|
| 1/4 cup | 1/4 cup |
| 2/3 cup | granulated sugar |
| 1/8 tsp | salt |
| 1/8 tsp | ground nutmeg |
| 1 cup | low-fat buttermilk |
| 1 tsp | grated lemon rind |
| 1/4 cup | fresh lemon juice |
| 2 tbsp | butter, melted |
| 2 | large egg yolks |
| 3 | large egg whites |
| 1/4 cup | granulated sugar |
| 1 1/2 cups | blackberries |
| Amount | Cooking spray |
| 3/4 tsp | powdered sugar |
Directions
Preheat oven to 350°. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
Beat egg whites with a mixer at high speed 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 the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
Pour the 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° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.
Yield: 5 servings (serving size: 1 cup)
CALORIES 285(23% from fat); FAT 7.2g (sat 1.7g,mono 2.8g,poly 1.8g); PROTEIN 6g; CHOLESTEROL 89mg; CALCIUM 86mg; SODIUM 198mg; FIBER 3.3g; IRON 0.8mg; CARBOHYDRATE 51.2g
Source: www.cookinglight.com