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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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