Weight Watchers Recipes
Blueberry Pudding Cake
4 Points Per Serving
2 cups blueberries -- fresh or frozen
1 teaspoon cinnamon -- ground
1 teaspoon lemon juice
1 cup flour, all-purpose
3/4 cup sugar
1 teaspoon baking powder
3/4 cup milk, skim
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Preheat oven to 350º F. Coat an 8 inch pan with cooking spray. Toss
blueberries with cinnamon and lemon juice; place in coated pan. In a bowl,
combine flour, the 3/4 cups sugar and baking powder; stir in milk. Spoon over
berries. Combine remaining sugar and cornstarch; sprinkle over batter.
Slowly pour boiling water over all. Bake at 350º for 45-50 minutes or until the
cake tests done
Serving Size : 9
Per serving: 209 Calories (kcal); trace Total Fat; (1% calories from fat); 2g
Protein; 51g Carbohydrate; trace Cholesterol; 68mg Sodium, 1g fiber
1 teaspoon cinnamon -- ground
1 teaspoon lemon juice
1 cup flour, all-purpose
3/4 cup sugar
1 teaspoon baking powder
3/4 cup milk, skim
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Preheat oven to 350º F. Coat an 8 inch pan with cooking spray. Toss
blueberries with cinnamon and lemon juice; place in coated pan. In a bowl,
combine flour, the 3/4 cups sugar and baking powder; stir in milk. Spoon over
berries. Combine remaining sugar and cornstarch; sprinkle over batter.
Slowly pour boiling water over all. Bake at 350º for 45-50 minutes or until the
cake tests done
Serving Size : 9
Per serving: 209 Calories (kcal); trace Total Fat; (1% calories from fat); 2g
Protein; 51g Carbohydrate; trace Cholesterol; 68mg Sodium, 1g fiber