Mixed Berry Pudding Cake - Slow Cooker

By LadyJ1114

Ingredients

• Nonstick cooking spray
• 1 1/2 cups frozen unsweetened blueberries
• 1 1/2 cups frozen unsweetened red raspberries
• 1/2 cup fresh cranberries
• 1 cup flour
• 1 cup sugar
• 1 1/2 t. baking powder
• 1/2 t. cinnamon
• 1/4 t. salt
• 1/2 cup milk
• 2 T. butter, melted
• 1 t. vanilla
• 3/4 cup boiling water
• 1/3 cup sugar
• 1/2 cup sliced almonds, toasted (optional)

Preparation

Step 1

Lightly coat 3 1/2- or 4-quart slow cooker with cooking spray. In the slow cooker combine blueberries, raspberries and cranberries; set aside.

In a medium bowl combine flour, 1 cup sugar, baking powder, cinnamon and salt. Stir in milk, melted butter and vanilla just until combined. Carefully spread batter evenly over berries.

Combine boiling water and remaining 1/3 cup of sugar; stir to dissolve sugar. Pour evenly over batter in slow cooker.

Cover and cook on high for 2 1/2 to 3 hours or until toothpick tests done. Remove crockery liner from slow cooker if possible. Cool, uncovered, for 1 hour.

To serve, spoon warm pudding cake into dessert dishes. If desired, sprinkle each serving with almonds.

Serves 8

Per serving: 220 calories; 4 g fat; 45 g carb; 3 g fiber; 2 g protein

NOTE: I use Splenda Blend or Truvia to replace the sugar.