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Lactose free desserts
SWEET DARK CHERRY PUDDING CAKE
(lactose- and egg-free) Yield: 6 servings
INGREDIENTS: 1 cup all-purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup lactose-free milk or soy milk 3 tablespoons vegetable oil 2 cups frozen pitted dark sweet cherries (or two 16-ounce cans pitted dark sweet cherries, well drained) 1 cup brown sugar, packed 1 teaspoon cinnamon 1 cup boiling water 1 tablespoon lemon juice
METHOD: Heat oven to 350°F. In a large bowl, stir together the flour, sugar, baking powder and salt. Stir in the milk and vegetable oil just until smooth; do not over mix. Spread batter into an ungreased 8" x 8" pan.
Arrange pitted dark sweet cherries in a single layer over batter.
Toss together the brown sugar and cinnamon to combine; sprinkle evenly over cherries.
Stir lemon juice into boiling water and pour slowly over the cherries and brown sugar.
Bake 55 to 60 minutes or until a wooden pick comes out clean.
NUTRITION ANALYSIS: calories: 428 protein: 3.8 gm carbohydrates: 89 gm fiber: 1.8 gm total fat: 7.5 gm saturated fat: 1 gm cholesterol: 0 mg iron: 2 mg sodium: 256 mg
calories from protein: 3% calories from carbs: 81% calories from fat: 15%
Northwest Cherries
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