Blackberry Pudding Cake

Ingredients
Nonstick cooking spray
2 eggs
1/4 cup Splenda
1 tsp Vanilla
Dash Salt
1 cup of milk
1/2 cup all-purpose flour
1/2 tsp baking powder
3 cups assorted fresh berries (such as raspberries, blueberries, and/or sliced strawberries

Directions
1. Preheat oven to 400 degrees F. Lightly coast six 6-ounce individual baking dishes with nonstick cooking spray. Arrange dishes in a 15x10x1-inch baking pan: set aside.
2. In a medium bowl, whisk eggs. Whisk in sugar vanilla and salt until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk just until smooth.
3. Divide berries amoung prepared dishes in pan. Pour batter over berries. (The batter won't cover berries completely.) Bake about 20 minutes or until topping is golden. Serve warm. Makes 6 servings.

Number of Servings: 6