Black raspberries can help deactivate cancer-causing genes. This recipe is a perfect mix of sweet and tart, cake and custard. It’s also low on calories and fat.
�
Serves 6.

¼ c. whole wheat pastry flour or white flour
½ c. sugar
⅛ tsp. salt
⅛ tsp. nutmeg
1 c. buttermilk
1 tsp. lemon rind, grated
¼ c. lemon juice
2 large eggs
1 ½ c. black raspberries
Non-stick cooking spray

•    Preheat oven to 350 degrees.
•    In a large bowl, combine flour, sugar, salt and nutmeg. In another bowl, whisk together eggs, buttermilk, lemon rind and juice.
•    Add wet ingredients to dry ingredients and whisk until smooth.
•    Gently fold in berries.
•    Pour mixture into an 8-inch baking pan coated with spray. Place 8-inch pan in a larger pan, add hot water to larger pan to a depth of one inch.
•    Place in oven and bake at 350 degrees for about 40-45 minutes, or until center of dish springs back lightly when touched. Serve warm or at room temperature. Refrigerate leftovers.

Nutritional Information per Serving: 125 calories, 2.9 g protein, 27 g carbohydrates, 1 g fat (.3 g saturated), 19 mg cholesterol, 2.1 g fiber, 97 mg sodium.