Raspberry-Blueberry Kuchen Recipe

15

Ingredients

1 3/4 c. flour
1/4 c. plus 2 T. sugar
2 1/4 t. B.P.
1/4 t. salt
1/4 t. cinnamon
1/8 t. nutmeg
1/4 c. plus 3 T. skim milk
3 T. vegetable oil
1 T. vanilla
1 egg, lightly beaten
2 c. fresh raspberries
1 c. fresh blueberries
3 T. sugar
1/2 c. red currant jelly, melted

Preparation

Step 1

Combine first 6 ingds. in large bowl; make well in center. Combine milk and next 3 ingds.; stir well. Add to dry ingds, stirring just until moistened. Spread batter evenly in thin layer over bottom of 13X9 pan coated with Pam. Scatter fresh berries over batter; sprinkle with 3 tablespoons sugar. Caver and bake at 350* for 25 minutes. Uncover and bake an additional 15 minutes or until toothpick comes out clean. Spoon melted jelly over kuchen. Serve warm or at room temperature.

Note: If using frozen berries do not thaw first.

159 cal, 3.4g fat, 29.7g carb, 2.1g fiber, 95mg sod.